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My review
Crispy Italian Chicken Topped with Mozzarella
3
PMJNSTN
"Crispy fried chicken tenderloins topped with a tomato-garlic-basil sauce and fresh mozzarella -- you can't beat fresh ingredients! Great with rice pilaf and a good green salad."
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Ingredients
50 m servings 616Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
- Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
- Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.
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Footnotes
- Editor's Note
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
10/20/2010
I submitted this recipe, and after reading one review about being poorly written, I must agree. I do start the sauce first and let it simmer while I am frying the chicken tenderloins. This all...
Most helpful critical review
10/13/2010
This was just okay for me. I used italian seasoned crumbs instead of plain and added some spaghetti sauce to the tomato mixture cause it really didn't seem to have much to top the chicken with b...
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10/20/2010
I submitted this recipe, and after reading one review about being poorly written, I must agree. I do start the sauce first and let it simmer while I am frying the chicken tenderloins. This all...
10/10/2010
Made this for the Recipe Group and we enjoyed it. I do, however, think the recipe is poorly written and sort of backwards. Here’s the way I did it. I breaded my chicken ahead of time and didn...
10/10/2010
We had this tonight for dinner and even have leftovers for a sandwich tomorrow. We felt this could have used a little more in the flavor department--like adding some herbs to the sauce mixture....
10/12/2010
We enjoyed this. Hubby referred to it as "fancy chicken parm". Following the directions exactly I think it had the right amount of kick from the cayenne. I'm not sure how the panko really fit in...
1/27/2011
This was pretty good. I also started with the sauce first so the flavours would have more time to meld together. It turned out pretty tasty, but I would have liked more sauce.
10/13/2010
This was just okay for me. I used italian seasoned crumbs instead of plain and added some spaghetti sauce to the tomato mixture cause it really didn't seem to have much to top the chicken with b...
10/4/2010
The chicken itself turned out phenomenal, but the recipe could use a little tweaking on bake/cook times. Still, absolutely fantastic stuff, I don't know anyone who wouldn't enjoy this.