This tasty Italian classic has been modified a little by adding longhorn cheese in addition to the Parmesan. The recipe looks a little complicated and drawn out but it really isn't hard to do. Assembling the ingredients will take almost as long as the cooking. The cooking is done in 3 stages: First the chicken tenders are cooked. I used my favorite black iron chicken fryer skillet. Secondly the sauce is heated in the microwave, and thirdly the parts are combined and finished off by melting the cheese under a broiler.
1 pound skinless, boneless chicken breast tenders
1 1/3 cups grated parmesan cheese
1/4 cup soft bread crumbs
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten slightly
1 tablespoon butter
1 1/2 cups spaghetti sauce
2 teaspoon lemon juice
1/3 cup shredded longhorn cheese
1/2 teaspoon basil (dried)
Instructions:
1 - Preheat broiler
2 - Combine 2 tablespoon parmesan cheese, bread crumbs, parsley, basil & 1/8 teaspoon salt
3 - Dip each chicken tender in egg, then crumb mixture
4 - Melt butter in cast iron skillet and cook chicken tenders approximately
3 minutes per side, then set aside.
5 - Combine remaining salt, spaghetti sauce, lemon juice, and pepper.
6 - Heat sauce in microwave for 2 minutes on high
7 - Place chicken pieces in oven proof bake dish, then pour sauce over, sprinkle
with longhorn cheese and remaining parmesan cheese.
8 - Broil for 2 minutes or so, just enough time to melt the cheese topping.
My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com
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