Chicken Tenders Parmesan
User Reviews
5.0
156 reviews
Excellent
Chicken Tenders Parmesan
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Quick and easy to prepare, this Baked Chicken Tenderloin Parmesan is a family-friendly weeknight dish, prepared with just a handful of simple ingredients. One of my all-time favorite chicken tenderloin recipes!
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Ingredients
- 12 chicken tenders (1 1/4 lbs)
- 1 large eggs (beaten)
- 1 teaspoon kosher salt
- 1 cup seasoned breadcrumbs (1/2 gets tossed)
- Olive oil spray
- 1 1/2 cups marinara sauce
- 1 cup shredded part-skim mozzarella
- 1/4 cup grated Parmesan cheese
- Chopped basil leaves (for garnish)
Instructions
- Preheat oven to 425F. Line a sheet pan with foil and spray.
- Season chicken with salt. Place egg in a shallow bowl. In a second shallow bowl, add the breadcrumbs.
- Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a sheet pan.
- Spray both sides of the chicken generously with oil.
- Bake the chicken 18 minutes flipping halfway until cooked through. It’s ok if it’s not crispy, it’s going to get covered in marinara anyway.
- Transfer to a 9x13-inch baking pan, arrange the chicken strips. Spread the marinara sauce over the chicken and top with the mozzarella and Parmesan.
- Bake 8 to 10 minutes, until marinara is hot and the cheese is melted. Top with basil.
Equipments used:
Nutrition Information
Show Details
Serving
3tenderloins
Calories
376kcal
(19%)
Carbohydrates
19g
(6%)
Protein
45g
(90%)
Fat
12.5g
(19%)
Saturated Fat
4.5g
(23%)
Cholesterol
169.5mg
(57%)
Sodium
1188mg
(50%)
Fiber
2g
(8%)
Sugar
4.5g
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 3tenderloins | |
| Calories | 376kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 45g | 90% |
| Fat | 12.5g | 19% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 169.5mg | 57% |
| Sodium | 1188mg | 50% |
| Fiber | 2g | 8% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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