Name: Parmigiano and herb chicken breast tenders
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: Olive oil, for frying; 650g chicken breast tenders; Salt and pepper; 140g plain flour; 2 large eggs, beaten with 60ml water; For the breading; 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