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Panko Chicken with Fresh Marinara Recipe

Panko Chicken with Fresh Marinara Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch YIELD:4 servings

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

  • 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.

Nutritional Facts

3 chicken tenders with 1/3 cup sauce: 357 calories, 16g fat (2g saturated fat), 120mg cholesterol, 260mg sodium, 23g carbohydrate (9g sugars, 4g fiber), 33g protein.

Reviews for Panko Chicken with Fresh Marinara

Sort By :
MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 172014
Reviewed Mar. 16, 2014

"Yummy. I followed the chicken recipe as-is but served with store-bought marinara sauce."

MY REVIEW
Dianaore User ID: 1737743 166302
Reviewed Mar. 9, 2013

"I will make this again. They came out very well cooking with all the coating in tack."

MY REVIEW
mreilly615 User ID: 2340136 117821
Reviewed Sep. 24, 2012

"Very very good. I will make again."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.