Parmesan chicken tenderloins deliver maximum crispiness and flavor in a mini form that everyone loves. An easy dinner that’s ready in thirty minutes!
Ingredients
Scale
- 1 pound chicken tenderloins
- Salt, pepper and garlic powder (for seasoning the chicken)
- 2 eggs, beaten with 1 tablespoon milk or water
- 1/2 cup breadcrumbs, (regular or panko for extra crispy coating)
- 1/2 cup grated parmesan cheese
- 1/2 cup marinara sauce (plus extra for serving)
- 2 cups shredded mozzarella cheese (can also use sliced mozzarella)
- Fresh or dried parsley for garnish
Instructions
- Preheat the oven to 425 degrees.
- Season both sides of the chicken tenderloins with the salt, pepper and garlic powder.
- Beat the eggs together in a bowl with the milk or water. Mix the breadcrumbs and parmesan cheese together in another bowl. Dip a chicken tenderloin into the egg mixture first, letting the excess drip off and then into the breadcrumbs, pressing to adhere to the chicken. Place the breaded chicken on a baking sheet that’s been sprayed with non-stick cooking spray and repeat with the remaining chicken.
- Spray the tops of the breaded chicken with olive oil cooking spray and bake for 7-8 minutes. Turn the chicken over and bake for another 5 minutes until the chicken is cooked through.
- Remove the chicken from the oven and spoon some of the sauce over each piece. Top with mozzarella cheese and return to the oven for another 2-3 minutes until the cheese is melted.
- Sprinkle the tops of the chicken with fresh or dried parsley and serve.
Recipe Notes
Store: Store leftover chicken in a single layer in an air tight container in the refrigerator for up to 4 days.
Freezing: You can freeze the breaded chicken tenderloins (after baking, let cool and store in freezer bags) and then bake them in a 425 degree oven for 20-25 minutes. Then top with sauce and cheese and return to the oven for another 3-4 minutes.
- Category: Dinner
- Method: Oven
- Cuisine: American
