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Quickie Dinner

Sometimes the madness seems to be never-ending. Last week was crazy work week...so far this week we've had various appointments and errands and catching up...resulting from last week. And so on. It's times like these when I like a quick fix. This is a quick recipe...but still very tasty! See...even my post is quick...hmmm. Sorry about that. Or not sorry if that's the way you like it. Get to the food, woman!! Quick Italian Chicken Strips w/ Fire-roasted Marina Sauce by girlichef For the Chicken Strips: Chicken Breast Tenders (aka rib meat)- ~1 1/2 lbs Bread Crumbs seasoned with Italian Seasoning & Parmesan Eggs- 2 Water- splash Flour- seasoned with salt & pepper For the (quick) Fire-Roasted Marinara Sauce: Fire-Roasted Tomatoes, 2- 14.5 oz cans (Hunt's Brand...my fave canned tomaters) Italian Seasoning Garlic Powder Dried, minced onion Crushed Red Chiles (optional) Sea Salt Black Pepper Start your quickie marina first by pouring the cans of fire-roasted tomatoes into a pot and bringing gently to a simmer. Add the other ingredients to taste (as you like). Let simmer gently while you make your chicken strips. Get out three bowls/plates and set up a breading station. Fill the first bowl with flour and season it with salt and pepper. Crack your eggs into the second bowl and whip them up with a splash or two of water. Fill the last bowl with your bread crumbs seasoned with Italian seasoning & Parmesan cheese. Pat your (chicken) tenders dry...tee hee. Dip them in flour & shake off excess. Dip in egg wash. Dip in breading. Place on a large, hot skillet with a light coating of oil (~1/8" deep). Flip once golden on the first side. Remember, they're small...they will cook all the way through by the time both sides are golden. Saute in batches and set aside on a warm plate to hold until they are all finished. Stir up your quickie marinara and serve the chicken strips with your marinara...and some shaved Parmesan. Tasty & quick! *Don't forget to go here if you want to Pay it Forward!