This tasty Italian classic has been modified a little by adding longhorn cheese in addition to the Parmesan. The recipe looks a little complicated and drawn out but it really isn't hard to do. Assembling the ingredients will take almost as long as the cooking. The cooking is done in 3 stages: First the chicken tenders are coated with a mixture of bread-crmbs, spices and Parmesan cheese, then they are cooked. I used my favorite black iron chicken fryer skillet. The trick to get good flavor development is to be sure to allow the chicken pieces to brown and then to scrape all the little brown bits that stick to the bottom of the skillet, secondly the sauce is heated in the same skillet (to capture all the little bits), and thirdly the parts are combined and finished off by melting the longhorn cheese under a broiler.
1 pound skinless, boneless chicken breast tenders
1 1/3 cups grated parmesan cheese
1/4 cup soft bread crumbs
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten slightly
1 tablespoon butter
1 1/2 cups spaghetti sauce
2 teaspoon lemon juice
1/3 cup shredded longhorn cheese
1/2 teaspoon basil (dried)
1 - Preheat broiler
2 - Combine 2 tablespoon parmesan cheese, bread crumbs, parsley, basil & 1/8 teaspoon salt
3 - Dip each chicken tender in egg, then crumb mixture
4 - Melt butter in cast iron skillet and cook chicken tenders approximately 3 minutes per side, then set aside.
5 - Combine remaining salt, spaghetti sauce, lemon juice, and pepper in the same skillet.
6 - Heat this sauce for 5 minutes with occasional stirring.
7 - Place chicken
pieces in oven proof bake dish, then pour sauce over, sprinklewith longhorn cheese and remaining parmesan cheese.
8 - Broil for 2 minutes or so, just enough time to melt the cheese toping.