This tasty Italian classic has been modified a small by adding longhorn cheese in addition to the Parmesan. The recipe looks a small complex and drawn out but it seriously is not tough to do. Assembling the ingredients will take nearly as long as the cooking. The cooking is done in 3 stages: Initially the chicken tenders are coated with a mixture of bread-crmbs, spices and Parmesan cheese, then they are cooked. I used my favored black iron chicken fryer skillet. The trick to get decent flavor development is to be sure to permit the chicken pieces to brown and then to scrape all the small brown bits that stick to the bottom of the skillet, secondly the sauce is heated in the very same skillet (to capture all the small 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 1/3 cups grated parmesan cheese
1/four cup soft bread crumbs
1 tablespoon dried parsley flakes
1/four teaspoon salt
1/four teaspoon pepper
1 egg, beaten slightly
1 tablespoon butter
1 1/two cups spaghetti sauce
two teaspoon lemon juice
1/3 cup shredded longhorn cheese
1/two teaspoon basil (dried)
Directions:
1 - Preheat broiler
two - Combine two tablespoon parmesan cheese, bread crumbs, parsley, basil & 1/8 teaspoon salt
3 - Dip each and every chicken tender in egg, then crumb mixture
four - Melt butter in cast iron skillet and cook chicken tenders around 3 minutes per side, then set aside.
five - Combine remaining salt, spaghetti sauce, lemon juice, and pepper in the very same skillet.
six - Heat this sauce for five minutes with occasional stirring.
7 - Place 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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