Parmigiano and Herb Chicken Tenders

Who doesn’t love a simple spaghetti recipe with marinara sauce? For your family to enjoy and get the best experience in Italian noodles, here is a quick and easy recipe of chicken tenders served with delicious spaghetti drizzled with marinara sauce, just the perfect meal to make you scream for more and more. Utterly satisfying and extremely easy to make, this recipe shall make your hefty dinner preparation much simpler.


Olive oil, for frying

1 1/2 pounds chicken breast tenders

Salt and pepper

1 cup all-purpose flour

2 large eggs, beaten with 1/4 cup water


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

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 stock

Handful fresh basil leaves, torn into small pieces

Coarse salt

1 1/2 cups shredded provolone

1/2 cup grated Parmigiano-Reggiano

1 pound spaghetti



Preheat oven to 350 degrees F. put a nonstick cookie tray in oven with a tin foil liner. Heat a little oil in a big nonstick frying pan over medium to medium high heat.

Add seasoning chicken tenders with salt and pepper. Put some flour in a shallow dish. Whisk the eggs with water in a second dish alongside the flour. In a third dish, combine the breading ingredients. Cover chicken with flour, then egg, then bread crumbs and cheese mixture

Fry chicken until its deeply golden on each side, 3 to 4 minutes. Transfer to cookie tray in preheated oven and finish off for another 5 minutes cooking time. If the chickenstarts to brown too quickly lower heat under the pan. Serve chicken hot or cold with green salad or, complete as a Parmigiano.

Simple Tomato Sauce for Chicken Parmigiano:

Put water on to boil for pasta with a bit of salt and prepare according to package directions. Before covering chicken, add oil, onions and garlic to a saucepan to cook on a medium low heat. Stir intermittently for 10 minutes while you are working on the chicken. Add the cans of tomatoes and a cup of chicken stalk and bring sauce to a bubble. Decrease heat to a simmer until ready to serve. Stir in basil and season sauce with salt, according to your taste.

Put a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano cheese. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.

Here is a quick and easy recipe of chicken tenders served with delicious spaghetti drizzled with marinara sauce.

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