Ingredients
Method
Instructions
- Pat the chicken tenderloins dry with paper towels. This helps the coating adhere better. Season both sides with salt and pepper.
- Create three shallow bowls: one with flour, one with beaten eggs, and one with the parmesan breadcrumb mixture (combine parmesan, panko, garlic powder, Italian seasoning, and paprika).
- Dredge each chicken tender in flour (shake off excess), dip in egg, then press into the parmesan mixture, ensuring even coating. Place on a baking sheet.
- Preheat oven to 400°F. Arrange coated chicken on a parchment-lined baking sheet. Drizzle with olive oil and bake for 15-18 minutes until golden and cooked through.
- Spoon marinara sauce over each chicken tender, sprinkle with mozzarella cheese, and return to oven for 3-5 minutes until cheese melts.
Notes
For extra crispy crust, spray the coated chicken with cooking spray before baking. Use freshly grated parmesan for better flavor and texture. Let chicken rest 5 minutes before serving for juicier results. For spicy version, add red pepper flakes to the breadcrumb mixture. Double batch for meal prep—reheats beautifully.
