Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 1/2 teaspoons salt

  3. 1 teaspoon ground black pepper

  4. 1/2 teaspoon cayenne pepper

  5. 1 egg

  6. 1 cup panko bread crumbs

  7. 2 tablespoons olive oil, or as needed

  8. 1 pound chicken tenders

  9. 2 tablespoons olive oil

  10. 15 cherry tomatoes, halved

  11. 4 cloves garlic, chopped

  12. 10 fresh basil leaves

  13. 1 small onion, chopped

  14. salt and ground black pepper to taste

  15. 4 slices of fresh mozzarella cheese, or as needed - cut in half

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.

  3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.

  4. Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.

  5. Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.


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