Parmigiano And Herb Chicken Breast Tenders Recipe

Name: Parmigiano And Herb Chicken Breast Tenders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
2
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
3
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.
4
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.
5
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.
6
Enjoy!

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Olive oil, for frying, 1 1/2 pounds chicken breast tenders, Salt and pepper, 1 cup all-purpose flour, and more.

Yes, Parmigiano And Herb Chicken Breast Tenders falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmigiano And Herb Chicken Breast Tenders

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions