These chicken tenders are delicious! They taste like chicken nuggets, but they're better for you because they are baked instead of fried. Parmesan cheese adds flavor and provides a little variety compared to the traditional coating of flour, egg, and breadcrumbs. The Italian seasoning adds an herbaceous note that is both unexpected and wholly satisfying. The fried shallots on top add a last-minute pizazz that ties this dish together nicely.
Ingredients
1 2-lb. chicken breast half breasts (see notes)
1/4 cup Italian seasoning
1/4 cup Parmesan cheese
1 tablespoon unsalted butter
2 shallots, finely chopped
2 cloves garlic, minced
3 cups jarred marinara sauce (I used spaghetti sauce)
Preparations
1. preheat oven to 425 ºF. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Place chicken in a food processor and puree until smooth. Add shallots, garlic, and seasonings and process until smooth.
2. Place chicken mixture in a large Ziploc bag and add the butter and marinara sauce. Using a rolling pin, flatten the chicken mixture into one-inch-thick "chicken tenders." Pull out one end of the bag and squeeze it flat, then push the bag back over it to seal. Repeat with remaining tenders. The tenders can be made up to this point, frozen for up to 2 months, or made up to this point and baked directly on the baking sheet for 15 minutes at 425 ºF.
3. Bake the tenders for 15 minutes or until done. Top with fried shallots and serve immediately.
Notes: For a lighter dish, skinless, boneless chicken breasts are recommended. If you use boneless chicken breasts, you will need to cook them longer than 15 minutes, to ensure they are fully cooked through. To substitute skinless, boneless chicken breasts, cook 25-30 minutes at 425 ºF or until done.
