Chicken Tenders in Italian Tomato Sauce

Ingredients
12 Chicken Tenders
1 cup flour
1 egg
1 cup Panko breadcrumbs
2 tablespoons olive oil
2 tablespoons butter
1 Vidalia onion
1 clove garlic
1 package white mushrooms
4 ripe tomatoes
1 red pepper
fresh basil (3 stalks)
fresh Italian parsley
oregano
salt
pepper
Parmesan/Reggiano Cheese

Directions
Preheat oven to 350 degrees Fahrenheit.
Spray a pyrex dish with Pam.
Make the sauce first.
Boil a pan of water and drop 4 tomatoes in, leave for 1 minute then remove. Doing this makes it very simple to peel off the outer skin. Chop the tomato and set aside in a bowl.
Chop 1 sweet onion, finely chop 1 clove garlic, and in a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter.
Add the chopped onion and garlic and saute for 4 minutes. Meanwhile, wash and chop the red pepper.
Wash the mushrooms, discard the stalks and slice the mushroom head.
Add the pepper, chopped mushrooms and chopped tomato.
With scissors cut up the leaves of three stalks of fresh basil and about 10 stalks of Italian parsley, snip the leaves and tender stalks.
Add 1 teaspoon salt, 1 teaspoon ground oregano and 1/2 teaspoon pepper.
Cover and simmer for 5 minutes.
Next, prepare the chicken tenders.
In three bowls, place 1 cup flour, 1 egg beaten and 1 cup Panka breadcrumbs.
Dip the chicken in flour, then the egg and finally the Panka breadcrumbs
Heat 4 tablespoons vegetable oil in a skillet and saute chicken till golden brown.
Place the chicken in a pyrex dish (sprayed with Pam) and
pour the tomato sauce over the top, spread evenly and sprinkle 3 tablespoons ground parmesan/reggiano cheese.
Place in preheated oven and bake for 25 minutes uncovered.

Nice with new potatoes and a salad/