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Panko Chicken with Fresh Marinara Recipe

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Panko Chicken with Fresh Marinara Recipe
Panko Chicken with Fresh Marinara Recipe photo by Taste of Home
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Panko Chicken with Fresh Marinara Recipe

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4.5 3 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch

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

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.

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

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Reviews forPanko Chicken with Fresh Marinara

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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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