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Parmigiano and Herb Chicken Breast Tenders

This Parmigiano and Herb Chicken Breast Tenders recipe contains bread crumbs, chicken breast tenders, spaghetti, shredded provolone, all-purpose flour and more.
35 min -
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Servings:??  | Calories:5089 | Total Fat:192g  | Chol:1063mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 192g
296 %
Sat Fat 79g
393 %
Total Carb 479g
160 %
Fiber 44g
176 %
Sugars 52g
Cholesterol 1063mg
354 %
Sodium 13182mg
549 %
Protein 355g
710 %
53% Others combined
16% Bread crumbs
15% Chicken breast tenders
14% Spaghetti
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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
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 broth or stock
A 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, cooked to al dente

Directions : View recipe directions on
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