| Pepperoni and Parmesan Chicken Serves 3-4 1.5 lbs Chicken Tenders, butterflied 1 1/4 cup of pasta sauce 1 cup panko ½ cup canned parmesan 1/2 cup grape tomatoes, sliced in half ½ cup shredded mozzarella 1/4 cup shredded parmesan 2 eggs 2 Tablespoons flour 3 Tablespoons olive oil ½ teaspoon garlic powder ¼ teaspoon Italian seasoning ¼ teaspoon salt ¼ teaspoon black pepper Preheat to 400 Fahrenheit. In a shallow bowl add egg and flour and whisk well set aside. In another shallow bowl add panko and ¼ canned parmesan, garlic powder and Italian seasoning, set aside. Salt and pepper both sides of chicken. In a frying pan over medium heat add olive oil. Dip chicken pieces in egg mixture, let excess fall off. Add to panko cheese mixture, and then to the oil. Cook until both sides are light golden brown and remove to a baking sheet, non stick or lined with silpat, or parchment paper for easy clean up. To chicken with equal amounts of of parmesan, mozzarella, tomatoes and pepperoni. Toss in the oven for 10 minutes. Remove from oven and enjoy. |
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