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I feel like I’ve made this before, but I figured I’d do a post on it this time. I had to use dried herbs this time, but I think fresh makes it just a tiny bit better. I used my favorite buttermilk brine from Kittencal and my breading was adapted from a Racheal Ray recipe for chicken tenders. I added mozzarella and parmesan to the top and broiled, then served with a really good marinara sauce. Tyler Florence has a really good recipe for chicken parmesan that I looked at also.

Chicken Parmesan (Somewhat from Rachael Ray)

Serves 4


  • Olive oil, for frying
  • 1 1/2 pounds chicken breast tenders (4 chicken breasts)
  • Salt and pepper
  • 1 cup all-purpose flour
  • 2 large eggs, beaten with 1/4 cup water


  • 2 cups Italian style bread crumbs (I added panko)
  • 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

Best Marinara Sauce (All Recipes)

Serves 8, 150 calories per serving


  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 4 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons olive oil
  • 1/3 cup finely diced onion
  • 1/2 cup white wine


  1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
  2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
  3. Simmer for 30 minutes, stirring occasionally.

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