Say Cheese

Herb and Cheese Chicken Tenders
from "30 Minute Meals 2" by Rachael Ray
4 big servings

Light olive oil for frying
1 1/2 pounds chicken tenders (I cut chicken breasts into strips)
Salt and pepper to taste
1 c. All-purpose flour
2 large eggs, beaten with 1/4 cup water

Breading
1 1/2 c. Italian-style bread crumbs
1/2 c. shredded Parmigiano Reggiano cheese
6 sprigs fresh thyme, stripped and chopped (2-3 tablespoons)
6 sprigs fresh rosemary, finely chopped (3 tablespoons)
2 handfuls chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 tsp. crushed red pepper flakes

1. Preheat oven to 350 degrees. Line a cookie sheet with foil and place in oven.
2. Heat 1/2 inch oil in a large non-stick skillet over medium to medium-high heat.
3. Season chicken with salt and pepper. Place flour in shallow dish. Beat eggs with water in a second dish. In a third dish, combine the remaining ingredients. Coat chicken in flour, then egg, then bread and cheese mixture.
4. Add chicken to the skillet and cook until deeply golden on each side, 3-4 minutes. Transfer to hot cookie sheet already in oven and bake another 5 minutes. Cook 5-6 tenders at a time in a single layer, adding additional oil if necessary. If chicken browns too quickly, lower heat slightly. Serve chicken hot or cold with green salad, or complete as a Parmigiana (tomato sauce & pasta).

The story behind this recipe: I have mixed feelings about Rachael Ray. I like most of the recipes I've tried. On the other hand, I have YET to ever make one of her recipes in 30 minutes, let alone an entire meal. I wonder if her story would be different if she was trying to cook with small children under foot. A couple of variations to note also. I don't buy 3 different types of olive oil, so I add vegetable oil to regular extra-virgin olive oil to use at higher cooking temperatures. Also, since my herb garden is non-existent, I have substituted dried herbs in this recipe with tasty results. For an Italian-flavored dipping sauce, I mix chopped tomatoes, basil, garlic and olive oil. The kids will also eat it with honey-mustard or barbecue sauce for dipping. ~Karen