Parmigiano and herb chicken breast tenders Recipe | Food Network UK

Ingredients

• Olive oil, for frying
• 650g chicken breast tenders
• Salt
• pepper
• 140g plain flour
• 2 large eggs, beaten with 60ml water
• 200g Italian style bread crumbs
• 100g shredded Parmesan
• 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tbsp.
• 6 sprigs fresh rosemary leaves, finely chopped, 3 tbsp.
• 2 handfuls chopped flat-leaf parsley leaves
• 4 cloves garlic, finely chopped
• 1 tsp. crushed red pepper flakes
• For the simple tomato sauce and chicken parmigiano
• 2 tbsp. extra virgin olive oil
• 1 small white onion, finely chopped
• 3 cloves garlic, minced
• 1 (395g) tin chunky style crushed tomatoes
• 1 (795g) tin crushed tomatoes
• 250ml chicken stock
• A handful fresh basil leaves, torn into small pieces
• Coarse salt
• 150g shredded provolone
• 50g grated Parmigiano Reggiano
• 450g spaghetti, cooked to al dente