In order to use up some more of our myriad tomatoes, a bunch of herbs, and some chicken tenders we had in the fridge, I pulled together this chicken parmesan.
I used the herby breading from this Rachael Ray recipe (includes fresh rosemary, thyme and parsley with the breadcrumbs and cheese), the cooking method of this crispy chicken recipe (baking the chicken strips on a metal rack at high heat to get them crispy all around). Then I put the chicken in one of my new baking dishes, covered it with the homemade sauce from last night and some mozzarella and broiled it.
Served over orzo, alongside some roasted broccoli.