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Original Recipe Yield 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 egg
- 1 cup panko bread crumbs
- 2 tablespoons olive oil, or as needed
- 1 pound chicken tenders
- 2 tablespoons olive oil
- 15 cherry tomatoes, halved
- 4 cloves garlic, chopped
- 10 fresh basil leaves
- 1 small onion, chopped
- salt and ground black pepper to taste
- 4 slices of fresh mozzarella cheese, or as needed – cut in half
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.
