Panko Chicken with Fresh Marinara |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Weâre giving your hometown restaurant a run for their money with these crispy, crunchy tenders served with a chunky homemade sauce. Remember this recipe; it makes a crowd-pleasing appetizer, too! âAllison Paton, Scarborough, Maine Ingredients:
1 egg |
1 cup panko (japanese) bread crumbs |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon minced fresh parsley |
1/2 teaspoon garlic powder |
dash salt and pepper |
1 pound chicken tenderloins |
1/4 cup olive oil |
marinara: |
6 medium tomatoes, seeded and finely chopped |
1 medium onion, finely chopped |
8 medium fresh mushrooms, finely chopped |
2 garlic cloves, minced |
1 teaspoon italian seasoning |
1/4 teaspoon salt |
Directions:
1. In a shallow bowl, beat the egg. In another shallow bowl, combine the bread crumbs, flour, parsley, garlic powder, salt and pepper. Dip chicken in egg, then roll in crumb mixture.
2. In a large skillet over medium heat, cook chicken in oil in batches for 2-3 minutes on each side or until juices run clear. Drain on paper towels.
3. Meanwhile, in a small saucepan, combine the marinara ingredients; heat through. Serve with chicken. Yield: 4 servings.
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