Panko Chicken with Fresh Marinara Recipe

Panko Chicken with Fresh Marinara Recipe photo by Taste of Home

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We’re 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! —Allison Paton, Scarborough, Maine

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Panko Chicken with Fresh Marinara Recipe

Prep: 25 min. Cook: 5 min./batch

Yield: 4 Servings

25 5 30

Ingredients

1 egg
1 cup panko (Japanese) bread crumbs
1 tablespoon 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

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.
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.
Meanwhile, in a small saucepan, combine the marinara ingredients; heat through. Serve with chicken. Yield: 4 servings.

Nutritional Facts 3 chicken tenders with 1/3 cup marinara equals 357 calories, 16 g fat (2 g saturated fat), 120 mg cholesterol, 260 mg sodium, 23 g carbohydrate, 4 g fiber, 33 g protein.

Originally published as Panko Chicken with Fresh Marinara in Simple & Delicious August/September 2012, p61