Friday, August 17, 2012

Panko Chicken with Marinara

This chicken was delicious. It was nice & crispy. The marinara really gave a nice taste to the chicken. My kids preferred to just each the chicken without the marinara. That was fine by me because I ate some of it just plain. It was delicious.

1 egg
1 c panko bread crumbs
1 tbsp all purpose flour
1 tbsp parsley
1/2 tsp garlic powder
Dash salt & pepper
1 lb chicken tenderloins (I just use boneless skinless chicken breasts & cut them into tenderloins)
Parmesan cheese, optional
Mozzarella cheese, optional

1 can petite diced tomatoes
1 medium onion, finely chopped
1/2 small can sliced mushrooms, finely chopped (you can also use fresh)
2 garlic cloves, minced
1 tsp Italian seasonings
1/4 tsp salt

Combine the ingredients for the marinara in a small saucepan. Allow to simmer while you prepare & cook the chicken. Beat egg in a shallow bowl. Combine the bread crumbs, flour, parsley, garlic powder, salt & pepper in another bowl. Dip chicken in egg, then roll in crumb mixture. Cook chicken in batches in oil in a large skillet until juices run clear. Drain on paper towel. I topped each serving of chicken with the marinara, sprinkled with Parmesan cheese & a little mozzarella cheese.

The chicken would make a great appetizer. Serve the marinara as a dipping sauce. Perfect!

Recipe adapted from Simple & Delicious

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