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Panko Chicken with Fresh Marinara

 Panko Chicken with Fresh Marinara
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
4 ServingsPrep: 25 min. Cook: 5 min./batch


  • 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
  • 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


  • 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;

2 of 2

Panko Chicken with Fresh Marinara (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.