For Chicken

Pulse Italian bread with almonds in a food processor until coarse; transfer to a shallow dish. Place flour, Parmesan cheese and salt in a separate shallow dish and broth in a third shallow dish.

Dredge chicken in flour mixture the dip into broth. Dredge chicken in crumb mixture until coated, pressing to adhere. Place chicken on a rack set over a baking sheet and chill while making sauce.

For sauce

Blend peppers, tomatoes and broth in a food proessor until smooth. Heat 2 teaspoons oil in a saucepan over medium-high heat. Add garlic and cook 30 seconds. Stir in the blended pepper and tomato mixture, bring to a simmer and cook until thickened, about 7 minutes. Stir in lemon juice and season with salt and pepper flakes.

Saute Chicken

In a tablespoon of oil over medium-high heat place the chicken tenders and saute until golden brown, 3 to 4 minutes. Flip chicken and saute other side, 3 to 4 minutes more.

Serve chicken covered with sauce.