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Oven-Fried, Italian-Style Chicken Tenders with Roasted Parsnip and Potato Fries, and Balsamic Ketchup
RACHAEL RAY SHOW22Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 chicken tenders (or 2- to 3-inch wide strips of breast meat)
- 1 tsp. dried oregano (each, granulated onion and garlic, dried thyme and rosemary)
- salt
- pepper
- flour (for dredging)
- 2 eggs (beaten)
- 1/3 cup cornmeal
- 1/2 cup whole wheat panko breadcrumbs
- 1/3 cup parmigiano reggiano cheese (grated)
- 2 Tbsp. chopped parsley
- 2 tsp. lemon zest
- olive oil spray (All natural)
- lemon wedges (for garnish, optional)
- 1 lb. parsnips (peeled and cut into 4-inch fries)
- 1 lb. starchy potatoes (cut into 10 wedges per potato)
- extra virgin olive oil (EVOO, for drizzling, about 3 tablespoons)
- 3 sprigs rosemary (finely chopped)
- 4 cloves garlic (crushed)
- salt
- pepper
- 1 cup ketchup (organic)
- 3 Tbsp. balsamic drizzle (store-bought or homemade)
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