Chicken Parm Pizza Fingers

• 1 ½ cups all-purpose flour
• 2 large eggs, beaten
• 2 cups Italian seasoned breadcrumbs
• ½ cup grated Parmesan cheese
• 12 oz chicken tenders
• Salt and pepper, to taste
• ½ cup olive oil
• 1 cup marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ¼ cup chopped fresh basil (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In one bowl, beat eggs. In another, mix breadcrumbs and Parmesan.
3. 3 Season chicken tenders with salt and pepper.
4. 4 Dip each tender in flour, then eggs, and finally the breadcrumb mixture, coating well.
5. 5 Heat olive oil in a large skillet over medium heat. Cook chicken tenders until golden, about 2 minutes per side.
6. 6 Place tenders on a baking sheet and bake for 10 minutes.
7. 7 Top each tender with marinara sauce and mozzarella cheese.
8. 8 Return to oven and bake until cheese is bubbly and golden, about 5-7 minutes.
9. 9 Garnish with basil if desired and serve hot.

Equipment

• skillet
• baking sheet
• oven

Variations

• For a spicy kick, add red pepper flakes to the breadcrumb mixture.
• Use gluten-free breadcrumbs for a gluten-free option.

Substitutions

• If chicken tenders aren't available, use thinly sliced chicken breasts.
• Substitute mozzarella with provolone for a different flavor profile.

Pairings

• Garlic bread
• Caesar salad
• Italian vinaigrette

Nutrition

Tips

• For extra crispiness, chill breaded chicken tenders in the fridge for 30 minutes before cooking.
• Use store-bought marinara sauce to save time, or make a quick one with canned tomatoes and garlic.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze uncooked breaded tenders on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with a side of garlic bread and a fresh Caesar salad.
• Pair with a zesty Italian vinaigrette.

FAQ