Categories: Appetizers, Chicken, Rachael Ray
Ingredients
- 1 cup all-purpose flour
- 2 eggs, lightly beaten
- 3/4 cup breadcrumbs
- 3/4 cup grated parmigiano-reggiano cheese
- 1 teaspoon granulated garlic or 1 teaspoon garlic powder
- 2 teaspoons grated lemon zest
- 1/4 cup fresh flat leaf parsley, finely chopped
- 2 lbs chicken tenders, each cut in thirds
- salt
- pepper
- 3 tablespoons extra virgin olive oil
- 1 (15 ounce) can crushed tomatoes
- 1/4 cup basil pesto (homemade or store-bought)
Directions
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Arrange 3 shallow bowls on the counter; fill one with the flour, one with the eggs, and one with a mixture of the bread crumbs, cheese, garlic, lemon zest, and parsley.
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Season the chicken pieces with salt and pepper; coat each first in the flour, then in the egg, and finally in the bread crumb mixture; set the coated pieces on a baking sheet.
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Place a large pan over medium heat with the olive oil.
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Cook the chicken in 2 batches, turning once, until golden brown and cooked through, 5-6 minutes.
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While the chicken bites are cooking, place a small pot over medium heat with the crushed tomatoes and bring up to a bubble. Remove the pot from the heat and stir in the pesto.
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Serve the chicken bites with the tomato-pesto sauce alongside.