PARMESAN
CHICKEN TENDER WITH OVEN ROASTED TOMATO SAUCE
By CHEF DAN
Serves
4
INGREDIENTS:
1
pound cherry tomatoes, halved
2
tablespoon olive oil
1
shallot, sliced
4
garlic cloves
1/4-
cup chicken stock
1/4-cup
white wine
1
teaspoon fresh thyme
Kosher
salt and freshly ground black pepper to taste
1/2-cup
Panko
1-1/2-pounds
chicken tenders
1/3
cup Parmesan cheese
3
tablespoons mayonnaise
2
tablespoons milk
2
ounces fresh mozzarella cheese, very thinly sliced
1/4-cup
fresh basil leaves
DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)
1.
In
a bowl combine tomatoes with 1 tablespoon olive oil; toss.
2.
Place
on a baking sheet in a pre-heated oven, and bake for 35 minutes.
3.
Remove
set aside.
4.
Increase
temperature to 475 degrees.
5.
In a skillet over medium-heat add 1 tablespoon
olive oil and when sizzling.
6.
Add
shallot and sauté for 5 minutes add garlic and cook one minute.
7.
Add
tomatoes, stock, wine, thyme, S-&-P and sauté 4 minutes.
8.
In
a dry fry pan add Panko and toasted for 3 minutes.
9.
Combine
mayonnaise, half of the Parmesan cheese, and milk in a bowl.
10.
Spread
mayonnaise mixture evenly over the chicken tenders.
11.
Combine
Panko and reaming Parmesan in a dish.
12.
Dredge
cutlets into Panko mixture.
13.
Place
tenders on a wire rack coated with Pam.
14.
In
pre-hated oven bake for 15 minutes until chicken is done.
15.
Pre-heat
broiler to high.
16.
Top
each tender with 2 tablespoons tomatoes mixture.
17.
Top
with mozzarella cheese.
18.
Broil
for 3 minutes.
19.
Sprinkle
with fresh basil and reaming tomato mixture.
ENJOY DAN: BON-APPETITE!!
No comments:
Post a Comment