Chicken Tenders Parmesan
“Chicken Tenders Parmesan?” is what Gammy said when I told her what I was putting together for supper.
“You make REAL good chicken parmesan with breasts. Why mess with success and do it with tenders?”
My genius response was, “Well,,,I know that chicken parm is one of your favorites and I just wanted to try something a little bit different. Plus, they were on sale. So, I made a sorta big batch and we’ll have some in the freezer for “weeknight nuke it no brainers” for the future.
She rolled her eyes and gave me a kinda forgiving smile. And, when we were enjoying or Chicken Tenders Parmesan with some linguine, caprese salad and homemade bread she gave me an even bigger smile and a thumbs up. They did turn out good if I say so myself.
Here’s the Chicken Tenders Parmesan how to
Set your oven at broil and put a skillet on at medium high and eyeball enough olive oil to coat the bottom. When the skillet heats up put in the chicken tenders and spread them out.
Salt, pepper and garlic powder both sides and cook them about 2-4 minutes a side depending on their size. When the juices running out are clear and/or they read 165° on an instant read meat thermometer they are ready for the next step
Which is, cover them with some marinara sauce or canned crushed tomatoes or in a pinch you could use sliced or diced fresh tomatoes. Sprinkle a little dried basil, some mozzarella cheese, and some grated parmesan cheese. Then, lightly drizzle with a little olive oil.
Under the broiler it goes!
When the cheese has melted as much as YOU want it melted then take it out of the oven.
And, serve it up!
After dinner I put the extra chicken tenders parmesan in zip loc‘s and into the freezer. For the future!
And here is an easy and delish Honey Lemon Chicken Tenders recipe.
Chicken Tenders Parmesan
Ingredients
- olive oil
- 4-6 Chicken Tenders
- salt and papper
- 1 tbsp garlic powder
- 2 cups marinara sauce or diced fresh tomatoes
- 1 1/2 cups grated mozzarella cheese
- 1 tbsp dried basil leaves or 2 tbsp chopped fresh
- 3 tbsp grated parmesan cheese
Instructions
- Set your oven at broil and put a skillet on at medium high and eyeball enough olive oil to coat the bottom. When the skillet heats up put in the chicken tenders and spread them out.Salt, pepper and garlic powder both sides and cook them about 2-4 minutes a side depending on their size. When the juices running out are clear and/or they read 165° on an instant read meat thermometer they are ready for the next step.
- Which is, cover them with some marinara sauce or canned crushed tomatoes or in a pinch you could use sliced or diced fresh tomatoes. Sprinkle a little dried basil, some mozzarella cheese, and some grated parmesan cheese. Then, lightly drizzle with a little olive oil. Under the broiler it goes!When the cheese has melted as much as YOU want it melted then take it out of the oven.And, serve it up!
- After dinner I put the extra chicken tenders parmesan in zip loc's and into the freezer. For the future!
