Rachael ray recipe chicken tenders

Rachael ray recipe chicken tenders
  • Essential olive oil, for frying
  • 1 1/2 pounds chicken white meat tenders
  • Pepper and salt
  • 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, two to three tablespoons
  • 6 sprigs fresh rosemary oil leaves, finely chopped, 3 tablespoons
  • 2 handfuls chopped flat-leaf parsley leaves
  • 4 cloves garlic clove, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • Chicken Parmigiano, recipe follows
  • Simple Tomato Sauce for Chicken Parmigiano:
  • two tablespoons extra virgin essential olive oil
  • 1 small white-colored onion, finely chopped
  • 3 cloves garlic clove, minced
  • 1 (14 ounce) can chunky style crushed tomato plants
  • 1 (28 ounce) can crushed tomato plants
  • 1 cup chicken broth or stock
  • A few fresh tulsi 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

Preheat oven to 350 levels F. Convey a nonstick cookie sheet in oven having a aluminum foil liner.

Heat 1/2-inch oil inside a large nonstick skillet or fry pan over medium to medium high temperature.

Season chicken tenders with pepper and salt. Wash hands. Place flour inside a shallow dish. Beat eggs with water inside a second dish with the flour. Inside a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To maintain your hands clean, request plastic mitts in the butcher counter. To help ease your cleanup, use disposable tin cake tins for that flour, egg and bread crumbs .

Prepare chicken until deeply golden on every side, three or four minutes. Transfer to cookie sheet in preheated oven and finished off for an additional a few minutes cooking. Prepare chicken five to six tenders at any given time in one layer, adding additional oil if required. When the chicken starts to brown too rapidly lower heat slightly. Serve chicken cold or hot with eco-friendly salad or, complete like a Parmigiano.

Simple Tomato Sauce for Chicken Parmigiano:

Set water onto boil for pasta and make preparations based on package directions for al dente. Before coating chicken, add oil, onions and garlic clove to some saucepan to prepare medium low heat. Stir from time to time for ten minutes when you are focusing on the chicken. Add both cans of tomato plants and a mug of chicken broth and produce sauce to some bubble. Reduce heat to some simmer until prepared to serve. Stir in torn tulsi and season sauce with salt, for your taste.

Place a bit of the sauce around the chicken tenders, top using the shredded provolone and Parmigiano. Devote oven or broiler to melt the cheese after which serve. Coat the new, cooked pasta gently with sauce then serve.

Go back