This tasty Italian classic has been modified a small by adding longhorn cheese in addition to the Parmesan. The recipe looks a small difficult and drawn out but it actually isn't hard to do. Assembling the ingredients will take just about as long as the cooking. The cooking is completed in 3 stages: Initial the chicken tenders are coated with a mixture of bread-crmbs, spices and Parmesan cheese, then they are cooked. I made use of my favorite black iron chicken fryer skillet. The trick to get very good flavor development is to be certain 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 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
1/4 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
1/3 cup shredded longhorn cheese
1/two teaspoon basil (dried)
Instructions:
1 - Preheat broiler
two - Combine two tablespoon parmesan cheese, bread crumbs, parsley, basil & 1/8 teaspoon salt
3 - Dip every 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.
five - Combine remaining salt, spaghetti sauce, lemon juice, and pepper in the 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 adequate time to melt the cheese topping.
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