Parmigiano and Herb Chicken Breast Tenders

Spring is just a great time to cook and enjoy meals together.  As the days are longer it feels like we have more time to linger at the table over good food and company (and we have four of the best guests all the time- our wee ones!)

So, we thought we would share this recipe today.  We'll also have a tasty recipe at Farmer's Market of the Ozarks this Saturday.  Stop by and pick one up to go with your chicken.  We hope you enjoy.

The folks at the Food Network bring today's recipe.  We've made a few adjustments to make things fresher and more Local and farm names to find the food!  One big time saver and delicious change is instead of making the sauce, you can pick up Marina's Tomato Sauce from the great folks at Circle B Ranch when you stop by for chicken at Saturday's market. (Farmer's Market of the Ozarks). Or, keep this handy as the weather warms & get the fresh ingredients from farmers like the Millsaps! 

Parmigiano and Herb Chicken Breast Tenders

Recipe courtesy Rachael Ray

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
20 min

Level:
Intermediate

Serves:
4 BIG servings

This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti for an extra tender quick Chicken Parmesan.
Ingredients

Olive oil, for frying
1 1/2 pounds chicken breast tenders (or whole breasts, cut in 1/2 or thirds)
Salt and pepper
1 cup all-purpose flour
2 large eggs (Beyond Eden sells their eggs at the market!), beaten with 1/4 cup water

Breading:

2 cups Italian style bread crumbs (You can use KatieMade breads, they are supper delicious!)
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons (PT gardens!)
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped  (Millsap Farm or Urban Roots)
1 teaspoon crushed red pepper flakes
Chicken Parmigiano (Check out the Farmer's Markets for as many of these items as you can get!) , recipe follows or you can use Circle B Ranch's Marina's Tomato Sauce

Directions

Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.

Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.

Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.

Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
Simple Tomato Sauce for Chicken Parmigiano:

2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes (Use the equivalent in fresh tomatoes, Quickley Produce)
1 (28 ounce) can crushed tomatoes (same as above, this greatly improves flavor!)
1 cup chicken broth or stock  (just boil your leftover bones & fat for about 10 min. for some basic broth, way better than store bought!  Or boil soup bones for longer for even more nutrition!)
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente

Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.

Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.

Enjoy!