Chicken Tenders with Tomato Sauce not Ketchup for Kids and Grown-ups!


Baking is better than frying and baking is not a demanding chore. If you want to get away from frying, here is a helping hand to assist you in reducing the intake of oily and fatty fried food.

To accomplish the task and enjoy this recipe all you need are:

2 pounds chicken tenders – the little filet on the bottom of the breast
Otherwise get chicken breasts and cut them into filets
2 cups buttermilk
You can make a substitute for buttermilk by adding 1 tablespoon or so of lemon juice or vinegar into 2 cups of milk and let the mixture stand for 10-15 minutes
1 cup fresh bread crumbs – remove the crust, cut into pieces and drop in a blender or food processor
2 Tablespoons mixed Italian herbs - oregano, thyme, rosemary, sage and basil and anything you want
Large pinch of salt
Corn oil
2 Tablespoons Extra Virgin Olive Oil

Pre-Heat the oven to 500° F

Soak the tenders in buttermilk for 15-30 minutes to tenderize the meat. While the tenders are soaking you may want to make the tomato sauce

For the tenders: mix the breadcrumbs, herb seasonings and salt in a shallow large bowl.

At this point, line a roasting sheet-pan with foil; brush the top of the foil with vegetable oil to help prevent sticking, or if you have use the new Silpat sheets
Remove the chicken tenders from the buttermilk and one-by-one roll into the breadcrumbs, coating them on all sides and place on the pan.

Drizzle a little olive oil over each chicken tender and place in the oven to bake for about 12-15 minutes or until the chicken tenders are cooked through and the pieces are lightly browned.

To make a Tomato sauce you will need

2 Tablespoons olive oil or vegetable oil – such as corn
1 small onion - chopped
1 garlic clove - chopped
1 Tablespoon of tomato paste
1 15 ounce can of tomato sauce
A pinch of salt

To make the sauce:
Heat the olive oil in a pot over medium-high heat
Sauté the onions, stirring often - about 3-4 minutes and add the garlic and cook another minute or so

Add the tomato paste, if you elect to use it and mix well and cook for 2-3 minutes more, the tomato paste should darken to a brick color.
At this point add the tomato sauce or better some crushed tomatoes. Also add the salt.
Let come to the boil and check and see it needs any sugar due to acidity, and let simmer for 7-8 minutes and the sauce will be ready
Allow it to cool, about 10 minutes or so, before serving - especially to children

The sauce will keep in the refrigerator for about a week, just keep it well covered