Herbed Chicken Tenders

I'm moving a little slow trying to get back into my regular routine. My family and my two brothers and their families got together this past weekend in Atlanta. We attended the Saints/Falcons game. We had a wonderful time visiting and the game was a lot of fun even though the Saints lost.

Left to right; Lauren, Kaitlin, Courtney or Homegirl, Homegirl, Cousin.

Herbed Chicken Tenders -

Heat 1/2 cup of extra virgin olive oil and 2 tablespoons of butter in a large skillet over medium to medium high heat.

Season 1-1/2 lbs. chicken tenders with salt and pepper. Cut chicken tenders to about 3 inches in length.

Place 1 cup of all-purpose flour in a shallow dish, in another dish, beat 2 eggs with a splash of water. In a third dish, combine 2 cups of Italian bread crumbs, 1 cup of grated Parmigiano-Reggiano, 1 tablespoons of fresh thyme leaves, 1 teaspoon dried rosemary, 4 cloves minced garlic, 1 handful chopped flat leaf parsley and 1/4 teaspoons crushed red pepper flakes.

Coat chicken in flour, then egg, then bread and cheese mixture.

Cook chicken until deep golden on each side. If the chicken begins to brown too quickly lower heat slightly. Add more oil as necessary.

Serve chicken with green salad and al dente pasta topped with marinara and Parmesan.