Please forgive me as I get acquainted with my new home away from home and learn all of the little nooks & crannies…ummmm, Mr. Linky…of cooking with you on Saturdays! I think that I will be featuring a recipe and a picture or two weekly, with a link back to a longer post at my own place (if you click on recipe title). Feel free to pepper me with comments and suggestions… I thought I’d start this Saturday with a simple favorite around my house.
For the Chicken Strips:
Chicken Breast Tenders (aka rib meat)- ~1 1/2 lbs
Bread Crumbs seasoned with Italian Seasoning & Parmesan
Flour- seasoned with salt & pepper
For the (quick) Fire-Roasted Marinara Sauce:
Fire-Roasted Tomatoes, 2- 14.5 oz cans (Hunt’s Brand…my fave canned tomaters)
Dried, minced onion
Crushed Red Chiles (optional)
Get out three bowls/plates and set up a breading station. Fill the first bowl with flour and season it with salt and pepper. Crack your eggs into the second bowl and whip them up with a splash or two of water. Fill the last bowl with your bread crumbs seasoned with Italian seasoning & Parmesan cheese.
Pat your (chicken) tenders dry. Dip them in flour & shake off excess. Dip in egg wash. Dip in breading. Place on a large, hot skillet with a light coating of oil (~1/8″ deep). Flip once golden on the first side. Remember, they’re small…they will cook all the way through by the time both sides are golden. Saute in batches and set aside on a warm plate to hold until they are all finished.
Stir up your quickie marinara and serve the chicken strips with your marinara…and some shaved Parmesan.
Simple Saturday meal that adults and kiddos alike love in our house. Please add a link to Mr. Linky to one of your favorite simple things to make on Saturdays (or any day for that matter) and then leave a comment to let us know you’re there!