Ingredients
4
4 servings
- •1 cup all-purpose flour
- •1 ½ teaspoons salt
- •1 teaspoon ground black pepper
- •½ teaspoon cayenne pepper
- •1 egg
- •1 cup panko bread crumbs
- •2 tablespoons olive oil, or as needed
- •1 pound chicken tenders
- •2 tablespoons olive oil
- •15 cherry tomatoes, halved
- •4 cloves garlic, chopped
- •10 fresh basil leaves
- •1 small onion, chopped
- •salt and ground black pepper to taste
- •4 slices of fresh mozzarella cheese, or as needed - cut in half
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
- Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
- Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 616
- Carbohydrate: 50g
- Fat: 26g
- Fiber: 2g
- Protein: 50g
- Sugar: 1g
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