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 definitely isn't tough to do. Assembling the ingredients will take practically as extended as the cooking. The cooking is carried out in three stages: Very first the chicken tenders are coated with a mixture of bread-crmbs, spices and Parmesan cheese, then they are cooked. I put to use my preferred black iron chicken fryer skillet. The trick to get fantastic flavor de velopment is to be certain to permit the chicken pieces to brown and then to scrape all the little brown bits that stick to the bottom of the skillet, secondly the sauce is heated in the identical skillet (to capture all the little bits), and thirdly the parts are combined and finished off by melting the longhorn cheese under a broiler.
1 pound skinless, boneless chicken breast tenders
1 1/three 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/two cups spaghetti sauce
two teaspoon lemon juice
1/three cup shredded longhorn cheese
1/two teaspoon basil (dried)
1 - Preheat broiler
two - Combine two tablespoon parmesan cheese, bread crumbs, parsley, basil & 1/8 teaspoon salt
three - Dip every single chicken tender in egg, then crumb mixture
4 - Melt butter in cast iron skillet and cook chicken tenders approximately three minutes per side, then set aside.
5 - Combine remaining salt, spaghetti sauce, lemon juice, and pepper in the identical skillet.
6 - Heat this sauce for 5 minutes with occasional stirring.
7 - Spot chicken
pieces in oven proof bake dish, then pour sauce over, sprinklewith longhorn cheese and remaining parmesan cheese.
8 - Broil for two minutes or so, just sufficient time to melt the cheese topping.
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