Name: Chicken Tenders Parmigiano
Ingredients: Organic jarred pasta sauce (1 cup); All-purpose flour (½ cup); Kosher salt (¾ tsp.); Dried oregano (½ tsp.); Freshly ground black pepper (½ tsp.); Chicken breast tenders (1 lb.); Olive oil (2 Tbsp.); Fresh mozzarella cheese (4 oz. cut into ¼-inch-thick slices); Parmigiano-Reggiano cheese (½ cup freshly grated); Fresh oregano (2 tsp.); Spaghetti (8 oz. cooked)

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Todd English

Chicken Tenders Parmigiano

A nostalgic and satisfying dish, Chicken Tenders Parmigiano features crispy chicken tenders smothered in rich tomato sauce and topped with melted mozzarella and Parmesan cheese. Baked until bubbly and golden, this recipe is a comforting weeknight favorite that pairs perfectly with cooked spaghetti.

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Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 430

Ingredients Method

Ingredients

Organic jarred pasta sauce 1 cup
All-purpose flour ½ cup
Kosher salt ¾ tsp.
Dried oregano ½ tsp.
Freshly ground black pepper ½ tsp.
Chicken breast tenders 1 lb.
Olive oil 2 Tbsp.
Fresh mozzarella cheese 4 oz. cut into ¼-inch-thick slices
Parmigiano-Reggiano cheese ½ cup freshly grated
Fresh oregano 2 tsp.
Spaghetti 8 oz. cooked

Method

Preheat oven to 350°. Pour sauce into an 11 × 7-inch baking dish.
Whisk together flour and next 3 ingredients. Dredge chicken in flour mixture, shaking off excess.
Cook chicken in 2 Tbsp. hot oil in a large sauté pan over medium-high heat 4 minutes on each side or until browned. Transfer to baking dish. Top each tender with mozzarella cheese, and sprinkle entire dish with Parmigiano-Reggiano.
Bake at 350° for 10 to 15 minutes or until chicken is done and cheese is bubbly. Remove from oven, and sprinkle with fresh oregano. Serve over cooked spaghetti.