Chicken Fingers Parmesan

˝  Cup plain, fine bread crumbs

˝ Cup finely grated parmesan cheese

1 teaspoon dried basil

1 pound (or so) chicken tenders

3 tblspn olive oil  (you’ll need more than this)

1 tsp mince garlic

˝ tsp salt

˝ tsp freshly ground black pepper

28 oz canned crushed tomatoes


Combine breadcrumbs, cheese and ˝ tsp basil. Wash and dry chicken tenders. Dip in beaten egg and roll in breadcrumb mixture. Heat oil in a wide skillet. Add the chicken tenders so there is room between them and they are in a single layer. Cook over medium heat until they are brown all over, 4 to 5 min. Remove to absorbent toweling.

When all the fingers are cooked add oil if necessary and saute the garlic and ˝ tsp basil.  Increase heat to high, add salt, pepper and tomatoes. Bring to boil, reduce heat to low and simmer the sauce while you prepare pasta (rotini or penne).  Serve sauce over chicken and pasta or to the side to use as a dipping sauce. Serve with broccoli or green vegetable of choice or with a green salad.  A loaf of Italian bread goes well with this also.          Serves 4


Courier Journal 1999…   You can vary the taste by using Italian style breadcrumbs  and/or using crushed tomatoes with seasoning. Also, instead of the basil, you can use Italian seasoning.  The original recipe called for a 15 oz can of crushed tomatoes, but that doesn’t seem to be enough. 

Found a jar of Barilla Roasted Garlic & Onion Sicilian Pasta Sauce at Food Lion (31MAY99)… it tastes just about the same as the sauce above.