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 challenging to do. Assembling the ingredients will take pretty much as lengthy as the cooking. The cooking is done in 3 stages: 1st the chicken tenders are coated with a mixture of bread-crmbs, spices and Parmesan cheese, then they are cooked. I applied my favorite black iron chicken fryer skillet. The trick to get fine flavor development is to be confident to enable 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 below 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 1/2 cups spaghetti sauce
2 teaspoon lemon juice
1/3 cup shredded longhorn cheese
1/2 teaspoon basil (dried)
Instructions:
1 - Preheat broiler
2 - Combine 2 tablespoon parmesan cheese, bread crumbs, parsley, basil & 1/8 teaspoon salt
3 - Dip every single 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 identical skillet.
six - Heat this sauce for five minutes with occasional stirring.
7 - Location chicken
pieces in oven proof bake dish, then pour sauce more than, sprinklewith longhorn cheese and remaining parmesan cheese.
8 - Broil for 2 minutes or so, just adequate time to melt the cheese topping.
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