Thursday, June 7 2012, 09:00 AM MDT
As Aired On June 6, 2012
Recipe Courtesy of Kim's Kuisine
2 lbs Chicken Tenders
3-4 Cups Panko Bread Crumbs
1 Cup Parmesan
1/4 Cup Italian Herbs, fresh
1/2 Cup Flour
2 oz Fresh Mozzarella
1 Pint Heirloom Tomatoes - Cut to bite size pieces
1 Tbsp White Balsamic
2 Cloves Garlic, minced
4 slices Procuitto Cotto, for garnish
1.) Combined Panko Bread Crumbs, Shredded Parmesan and fresh herbs in one bowl. Add flour to second bowl, season with salt and pepper, and little whip eggs in a third bowl. This is a standard breading station.
2.) Season Chicken Tenderloins with salt and pepper. Take each tender through the breading station. Start with the flour, dusting off excess, next take chicken into the egg, and finish with the breadcrumb mixture.
3.) Allow to rest for 15 mins.
4.) Heat med saucepan, add oil to cover the bottom. Brown each side of the chicken for 2-3 mins, just until color has developed. Carefully to not burn the cheese.
5.) Cover with a slice of Mozzarella and finish cooking in the oven. 350 degrees for aprox. 8 mins.
6.) Remove from oven and cover with a slice of Procuitto Cotto
For the Sauce:
1.) Heat Sauté Pan. Add oil, tomato and garlic. Quickly cook just until moisture starts to release.
2.) Add Basil and Balsamic, cook for 1 minute. Remove from heat, season with salt and pepper.
May be served over mixed greens, Spaghetti Squash, Spinach or Favorite Pasta
(Copyright 2012 Sinclair Broadcasting Group.)