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This is my take on a plate of chicken parm served with spaghetti. We all love chicken fillets with mozzarella cheese and delicious red sauce- so I am always thinking of new ways of serving this delicious preparation.

Broccoli rabe is one of my favorite vegetables, especially to eat with pasta. I made a pesto with broccoli rabe and spinach. It was easy to make and worth keeping in the fridge for different preparations- especially in a pinch.

I had a pack of pappardelle in my pantry and decided to pair it with the broccoli rabe pesto. I simply boiled the pasta and spared some pasta water to mix with the pesto. I added some extra salt to fix the seasoning and the pasta was delicious- that could be a meal in its self.

I added a healthy protein by using chicken tenders and used my usual breading techniques. I sauteed the chicken till it was almost cooked and then topped with tomato sauce and cheese. I then placed the chicken in the oven to melt the cheese and finish cooking the chicken pieces to perfection.

More than the delicious taste, the plate looked gorgeous. I loved the bright red, white and green colors. We all enjoyed the dinner- even my daughter.

Next time you feel like eating chicken parmesan, make this version….

• 6-8 chicken tenders

Marinade

• 1 teaspoon Dijon mustard
• 2 teaspoons white wine vinegar
• ½ teaspoon salt and pepper

Mix the ingredients in a small bowl and marinate the chicken tenders for 4-5 hours.

Breading

• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra-large eggs
• 1 tablespoon water
• Pinch of salt
• 1 1/4 cups panko breadcrumbs
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 2 tablespoon unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 cup homemade tomato sauce
• 1 cup shredded low moisture part skim mozzarella cheese

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt. On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan. Coat the chicken tenders on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken tenders on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken tenders.
Lay the cooked chicken pieces in an ovenproof casserole. Ladle spoons of marinara sauce over all the chicken pieces. Add the shredded mozzarella on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted. Add some more sauce and keep aside.

Pesto

• 2 cups broccoli rabe leaves only, roughly chopped
• 3 cups baby spinach, roughly chopped
• 2 garlic cloves
• ¼ cup extra virgin olive oil
• 2 teaspoons salt

Process the broccoli rabe and spinach leaves till smooth. While the processor is on, drizzle the olive oil into the pesto. Add the salt and keep aside.

1 pound pappardelle, cooked al dente with some pasta water saved.

Once the pasta is cooked, return it to the same pot with ½ cup pasta water. Add ½ cup broccoli rabe pesto and mix well. Adjust seasonings and serve with chicken tenders on top.