Best 2 Parmigiano And Herb Chicken Breast Tenders Recipes

Indulge in a symphony of flavors with our tantalizing Parmigiano and Herb Chicken Breast Tenders recipe. These succulent tenders are coated in a delightful blend of grated Parmigiano-Reggiano cheese, aromatic herbs, and a hint of garlic powder. The result? A crispy golden crust that gives way to tender and juicy chicken, bursting with savory goodness. Accompanying this main course are three delectable side dishes to complete your delightful meal. Roasted Garlic Parmesan Asparagus brings a touch of elegance with roasted asparagus spears tossed in a savory Parmesan and garlic sauce. For a refreshing contrast, the Lemony Arugula Salad offers a burst of freshness with its zesty lemon dressing and peppery arugula leaves. And to satisfy your carb cravings, the Creamy Garlic Parmesan Pasta delivers a rich and creamy sauce, infused with the flavors of garlic and Parmesan cheese, tossed with perfectly cooked pasta. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

PARMIGIANO AND HERB CHICKEN BREAST TENDERS

Parmigiano and Herb Chicken Breast Tenders image

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 Parm.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 BIG servings

Number Of Ingredients 24

Ingredients

Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
2 cups Italian style bread crumbs
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
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Chicken Parmigiano, recipe follows
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
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

Steps:

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.
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!

PARMIGIANO AND HERB CHICKEN BREAST TENDERS

PARMIGIANO AND HERB CHICKEN BREAST TENDERS image

Categories Chicken Pasta Bake

Yield 4 BIG servings

Number Of Ingredients 14

Ingredients

Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading:
2 cups Italian style bread crumbs
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
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Chicken Parmigiano, also see sauce recipe

Steps:

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. 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!

Tips for Making Parmigiano and Herb Chicken Breast Tenders:

- Choose boneless, skinless chicken breasts that are about the same size for even cooking. - Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness of about 1/4 inch. This will help them cook evenly and quickly. - Season the chicken with salt, pepper, garlic powder, and onion powder. This will add flavor to the chicken and help it to brown nicely. - Dredge the chicken breasts in flour before coating them in the egg mixture and breadcrumb mixture. This will help the breading to adhere to the chicken and create a crispy crust. - Use a combination of grated Parmesan cheese, dried herbs, and bread crumbs for the breading mixture. This will give the chicken a delicious flavor and a crispy texture. - Pan-fry the chicken breasts in olive oil over medium heat until they are cooked through and golden brown. This will take about 5-7 minutes per side. - Serve the chicken breasts immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Parmigiano and herb chicken breast tenders are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy on the inside and crispy and flavorful on the outside. The Parmesan cheese and herbs add a delicious flavor to the chicken that will please everyone at the table. Serve the chicken with your favorite sides for a complete meal that everyone will enjoy.