For an extra layer of flavor, consider adding a pinch of red pepper flakes to the tomato sauce. Ensure the chicken tenders are fully cooked through before topping with sauce and cheese. Chicken is safe to eat when it reaches an internal temperature of 165 degrees F (74 degrees C). To prevent the panko bread crumbs from burning, maintain a moderate heat level while pan-frying the chicken. Serve immediately for the best flavor and texture. Garnish with extra fresh basil, if desired.
Crispy Italian Chicken Topped with Mozzarella
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS57
Savor the delightful harmony of crispy, golden-brown chicken tenderloins embraced by a luscious tomato-garlic-basil sauce, crowned with creamy, melted mozzarella. This dish celebrates the simple elegance of fresh ingredients, creating an unforgettable culinary experience. Pairs beautifully with a light rice pilaf and a vibrant green salad.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol166 mg
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Fiber2 g
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Protein50 g
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Saturated Fat7 g
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Sodium1148 mg
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Sugar1 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a wide, shallow dish, whisk together the flour, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and cayenne pepper. In a separate shallow dish, lightly beat the egg. Place the panko bread crumbs in a third shallow dish.
03
StepHeat 2 tablespoons of olive oil in a large skillet over medium heat. Dredge each chicken tender in the seasoned flour, then dip into the beaten egg, and finally coat thoroughly with panko bread crumbs. (5 minutes)
04
StepCarefully place the breaded chicken tenders in the hot skillet, ensuring not to overcrowd the pan. Pan-fry the chicken until golden brown and cooked through, about 4 minutes per side. Transfer the fried chicken pieces to a baking sheet lined with parchment paper. (10-12 minutes)
05
StepIn the same skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the halved cherry tomatoes and minced garlic. Season with sea salt and freshly ground black pepper to taste. Reduce heat to low and simmer the tomato sauce until it slightly thickens, stirring occasionally, about 10 minutes. Stir in the chiffonade of fresh basil leaves. (15 minutes)
06
StepSpoon approximately 1 tablespoon of the tomato sauce over each chicken tender. Top each with a slice of fresh mozzarella cheese. (5 minutes)
07
StepBake in the preheated oven until the cheese is melted, bubbly, and lightly golden, about 8 to 10 minutes. (10 minutes)
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Naomi Howe
Jun 13, 2025The panko breading really makes the chicken extra crispy. I'll definitely be making this again!
Cedrick Franeyondricka
Mar 16, 2025Next time, I'll try using different types of cheese, like provolone or fontina.
Kristoffer Kirlin
Jan 15, 2025This is a great recipe to use up fresh garden tomatoes and basil in the summer.
Bobbie Hermiston
Oct 4, 2024This was absolutely delicious! My family loved it, and it was surprisingly easy to make.
Alexandro Boderenner
Oct 1, 2024I added a pinch of red pepper flakes to the tomato sauce for a little extra heat. It was a hit!