- 4 Fresh From The Farm Boneless, Skinless Chicken Breasts
- 3 cups cheesy fish crackers
- 1 teaspoon dried oregano
- 2 eggs, beaten
- Salt & pepper
- Vegetable oil
- Quick Tomato Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups tomato sauce
- 1 tablespoons fresh basil
- Salt & pepper
1Place a chicken breast between two sheets of plastic wrap or in a large plastic bag. With a mallet, pound the chicken breast flat to a thickness of approximately 1/2 inch. Repeat with remaining chicken breasts.
2Slice each chicken breast into 4 pieces of similar size. Set aside.
3In a plastic resealable bag, pour crackers and close bag. Using a mallet, crush crackers into coarse bread crumbs. Add oregano, salt and pepper to bag.
4Dip chicken strips into egg to fully coat, then place in bag with crushed crackers and toss until evenly coated.
5Stovetop: In a frying pan over high heat, add enough vegetable oil to cover bottom. When oil is hot, add chicken strips (in batches if necessary) and fry 2 minutes per side. Transfer to a plate lined with paper towel. Serve with Quick Tomato Sauce. Oven: Preheat oven to 400 °F (200 °C). Place chicken pieces on a parchment lined baking sheet and lightly spray with vegetable oil. Bake for 15 to 20 minutes, turning halfway.
6Quick Tomato Sauce: While chicken tenders are cooking, heat olive oil in a medium pot. Add garlic and cook 30 seconds. Pour in tomato sauce, add basil and season to taste. Simmer 5 minutes.
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
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