Parmigiano and Herb Chicken Breast Tenders

foodnetwork.com

Jmo

Olive oil, for frying

1 ½ pounds chicken breast tenders

Salt and pepper

1 cup all-purpose flour

2 large eggs, beaten with ¼ cup water

subheading: Breading:

2 cups Italian style bread crumbs

1 cup shredded Parmesan

6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons

6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons

2 handfuls chopped flat-leaf parsley leaves

4 cloves garlic, finely chopped

1 teaspoon crushed red pepper flakes

Chicken Parmigiano, recipe follows

subheading: Simple Tomato Sauce for Chicken Parmigiano:

2 tablespoons extra virgin olive oil

1 small white onion, finely chopped

3 cloves garlic, minced

1 (14 ounce) can chunky style crushed tomatoes

1 (28 ounce) can crushed tomatoes

1 cup chicken broth or stock

A handful fresh basil leaves, torn into small pieces

Coarse salt

1 ½ cups shredded provolone

½ cup grated Parmigiano-Reggiano

1 pound spaghetti, cooked to al dente

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