Monday, January 26, 2009

Herb & Cheese Chicken Tenders

This recipe is from Rachel Ray. It's a fun dish to make with the kids. I like getting the kids involved in making dinner. (when I'm not in a hurry, or cranky) They will eat better when they help prepare the dinner. Especially if it's something new or something they don't really like to eat.

This one can be messy. Might I suggest using disposable rubber/latex gloves when coating the chicken tenders. It helps with cross contamination and its easy clean up, especially if you have the kids help. I like to keep a box under my kitchen sink.

Herb & Cheese Chicken Tenders

Light olive oil, for frying
1 & 1/2 pounds chicken tenders
salt and freshly ground black pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water

1 & 1/2 cups Italian-Style bread crumbs (eyeball it)
1/2 cup shredded Parmigiano Reggiano cheese (2 to 3 handfuls)
6 sprigs fresh thyme leaves, stripped & chopped (2 to 3 tablespoons)
6 sprigs fresh rosemary, finely chopped (3 tablespoons)
2 handfuls chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped

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

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

Season chicken tenders with salt and pepper. Place flour in a shallow dish. Beat eggs with water in a second dish. In a third dish, combine the remaining ingredients. Coat chicken in flour, then egg, then breads and cheese mixture.

Add chicken to the skillet and cook until deeply golden on each side, 3 to 4 minutes. Transfer to hot cookie sheet already in oven and bake for another 5 minutes. Cook 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If chicken browns too quickly, lower heat slightly. Serve chicken hot or cold with green salad, or complete as a parmigiana (make pasta with a tomato sauce).

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