Sunday, June 21, 2009

Chicken Parmesan

8-10 chicken tenders (thawed)
1 large can Del Monte traditional spaghetti sauce (our favorite)
1 package Ritz crackers (wheat ok!)
1/2 to 1 cup Parmesan cheese
1 tsp oregano
1 tsp basil
1 tsp garlic salt
1-2 eggs, beaten
mozzarella cheese

Thaw chicken tenders. Beat eggs in bowl and set aside.

Heat approximately 1" of oil to medium heat in saucepan.

Crush Ritz crackers in Ziploc bag. Add Parmesan cheese, oregano, basil, and garlic salt to cracker crumbs. Toss together in bag.

Dip tenders in beaten eggs and then in crumb mixture. Toss in bag until coated.

Fry coated tenders in oil just until browned. Use tongs to remove, and set on plate covered with napkin (to drain off excess oil).

Pour spaghetti sauce into 8.5x11 pan. Season with oregano, basil, and garlic salt as desired. Set fried tenders in pan, and cover with sauce.

Pour cheese over sauce and cover with foil.

Bake at 400° for 40 min.

Serve over spaghetti.

Comments from the cook: We prefer the Del Monte spaghetti sauce, but it's not available everywhere. We tried to "make our own" sauce by adding spices to plain tomato sauce when we made this once...and it wasn't quite the same. Your best bet is to stick with a brand you already like, and go from there.

Originally shared by Matt and Brittany Johnson
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