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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 8 |
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Rachael Ray, The Big Orange Book Ingredients:
1 cup all-purpose flour |
2 eggs, lightly beaten |
3/4 cup breadcrumbs |
3/4 cup grated parmigiano-reggiano cheese |
1 teaspoon granulated garlic or 1 teaspoon garlic powder |
2 teaspoons grated lemon zest |
1/4 cup fresh flat leaf parsley, finely chopped |
2 lbs chicken tenders, each cut in thirds |
salt |
pepper |
3 tablespoons extra virgin olive oil |
1 (15 ounce) can crushed tomatoes |
1/4 cup basil pesto (homemade or store-bought) |
Directions:
1. Arrange 3 shallow bowls on the counter; fill one with the flour, one with the eggs, and one with a mixture of the bread crumbs, cheese, garlic, lemon zest, and parsley.
2. Season the chicken pieces with salt and pepper; coat each first in the flour, then in the egg, and finally in the bread crumb mixture; set the coated pieces on a baking sheet.
3. Place a large pan over medium heat with the olive oil.
4. Cook the chicken in 2 batches, turning once, until golden brown and cooked through, 5-6 minutes.
5. While the chicken bites are cooking, place a small pot over medium heat with the crushed tomatoes and bring up to a bubble.
6. Remove the pot from the heat and stir in the pesto.
7. Serve the chicken bites with the tomato-pesto sauce alongside.
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