Wednesday, September 14, 2011

Baked Chicken Parmesan

2 pounds chicken tenderloins (about 12), evenly flattened
1 cup whole wheat flour
2 eggs +1/4 cup warm water
1 cup panko breadcrumbs
1 cup regular breadcrumbs
1 cup grated Parmesan cheese
1/2 tsp salt and 1 tsp ground black pepper
marinara sauce
3 slices provolone
1-2 cups shredded mozzarella
1/2 shredded Parmesan
fresh chopped parsley

Preheat oven to 400 degrees. Set up a breading station by placing flour, salt and pepper in bowl 1; water and eggs beaten together in bowl 2; and panko, regular breadcrumbs and Parmesan in bowl 3. Spray a baking sheet with at least a 1/2" lip with cooking spray.

Bread chicken by coating well in bowl 1, 2, then 3. Lay on baking sheet separated, and when all tenders are breaded, spray the tops with cooking spray and bake until golden brown, about 20-30 minutes. Carefully turn tenders, watching that bottom coating doesn't stick to the baking sheet. Cut each provolone slice into 4 equal strips, and lay 1 provolone strip on each tender. Top with marinara sauce, shredded mozzarella, and shredded Parmesan. Return to the oven and cook until cheese is melted and toasted, about another 10-20 minutes.

Serve with pasta tossed in marinara.

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