Parmigiana Chicken Tenders with pasta & marinara

I am not one of those people that doesn't share recipes. If I was however this would be the one that would be my little secret. It is my favorite thing to make, and eat. It originated from my Rachael Ray cook book, 30 minute meals 2. If you are familiar with Rachael Ray she cooks wonderful meals in 30 minutes. I started watching her over 5 years ago when I was on bed rest while pregnant with Jaren. She started my love for cooking, and the food network. Now she has her own talk show on CBS. Anyways, I like to claim I knew Rachael before she blew up. So the very first time I made this recipe over four years ago it took me two hours. She makes her own sauce and the whole 9. I however had to simplify it a little more and when I made it last night I am proud to say it only took me 27 minutes. Here goes.

Parmigiana chicken tenders with pasta and marinara.

• 8 chicken tenders


• salt & pepper


• 1 cup bread crumbs


• 1/4 cup grated parmesan cheese. Get the good kind from the specialty cheese case by the delly.


• 2 tbl dried rosemary - I like to use fresh if I have it.


• enough vegetable oil to cover your pan - about 1 cup


• 1 cup flour


• 2 eggs


• 2 tbl water


• 1/2 lb of your favorite pasta cooked according to package directions or until just tender. About half the package. I like to use fun shapes for the kids.


• another 1/2 cup grated parmesan cheese for covering when done.


• your favorite jarred spaghetti sauce.

preheat your oven to 350 degrees. In a large skillet preheat the oil to a medium-high heat. This is where I like to start my pasta water as well. While those are heating up start breading mixture.

Combine breadcrumbs, cheese, and rosemary in a shallow dish. In another shallow dish add just the flower. In last shallow dish combine eggs, and water to make an egg wash. Form an assemble line of flour, eggs, and bread crumb mixture. When your oil is super hot salt & pepper your chicken, then dip in flour and lightly coat, then dip into egg wash, then coat with breading mixture. Drop into your hot oil cook about 1-2 minutes on each side until it is golden brown. Note (if your oil is not hot enough your breading will not stick to the chicken). When done remove chicken and place on a aluminum foil lined cooking sheet. Pop in oven until you are finished about another 5-10 minutes. This will allow the chicken to cook through and stay warm.

Warm your marinara sauce.

Assemble your plate however you like, but I like to go pasta, chicken, sauce, more cheese.

P.S. These measurement are to feed my family of four. (Well four eaters.) 2 adults, and 2 children. If I was doing it for more people or more adults I would definitely double the recipe. I hope my directions are easy to understand, if not let me know if you have questions, and of coarse let me know if you try it. Good Eats!