Best & Fast Chicken Cacciatore
- 10-12 uncooked, unbreaded chicken tenders
- 1 1/2 qt baking dish
- 1/2 cup milk
- 1 egg
- A small container of italian-seasoned bread crumbs
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil (1 1/2 tsp if fresh)
- Jarred pasta sauce (any favorite of choice)
- A medium or large red onion (the more the merrier), sliced
- 1-2 cloves of garlic, finely chopped
- 1/4 cup of parmesan cheese
- Preheat oven to 350 degrees. Dredge chicken in mixture of milk and egg in a shallow dish and follow with bread crumbs to coat.
- Heat 1/2" of vegetable oil in a large skillet and saute chicken pieces until browned on all sides (roughly 5 min)
- Brown and drain pieces in paper bag, or simply remove and keep aside on separate plate.
- In leftover oil, cook onion and garlic over medium heat until soft and tender. Remove into strainer to get rid of as much excess oil as possible.
- Spread onion and garlic in bottom of baking dish. Place browned chicken pieces on top. Sprinkle herbs over chicken pieces and then spoon out sauce over all. Cover dish tightly with aluminum foil and bake about 20-25 minutes. When hot, remove foil and sprinkle with parmesan cheese. Then bake 5-10 minutes longer to brown and melt cheese.
- Can be served with either pasta, italian bread, or a firm green vegetable like broccoli or asparagus.
baking dish, milk, egg, bread crumbs, oregano, thyme, basil, pasta sauce, red onion, garlic, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/best-fast-chicken-cacciatore-50159996 (may not work)