Categories: Appetizers, Chicken, Rachael Ray

Ingredients

• 1 cup all-purpose flour
• 2 eggs, lightly beaten
• 3/4 cup breadcrumbs
• 3/4 cup grated parmigiano-reggiano cheese
• 1 teaspoon granulated garlic or 1 teaspoon garlic powder
• 2 teaspoons grated lemon zest
• 1/4 cup fresh flat leaf parsley, finely chopped
• 2 lbs chicken tenders, each cut in thirds
• salt
• pepper
• 3 tablespoons extra virgin olive oil
• 1 (15 ounce) can crushed tomatoes
• 1/4 cup basil pesto (homemade or store-bought)

Directions

1. Arrange 3 shallow bowls on the counter; fill one with the flour, one with the eggs, and one with a mixture of the bread crumbs, cheese, garlic, lemon zest, and parsley.

2. Season the chicken pieces with salt and pepper; coat each first in the flour, then in the egg, and finally in the bread crumb mixture; set the coated pieces on a baking sheet.

3. Place a large pan over medium heat with the olive oil.

4. Cook the chicken in 2 batches, turning once, until golden brown and cooked through, 5-6 minutes.

5. While the chicken bites are cooking, place a small pot over medium heat with the crushed tomatoes and bring up to a bubble. Remove the pot from the heat and stir in the pesto.

6. Serve the chicken bites with the tomato-pesto sauce alongside.

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