![]() Mix the bread crumbs, cheese, seasoning, salt, and pepper in a large bowl. Stir in garlic and cook until fragrant, about 1 minute. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Otherwise, simply allow the panko parmesan chicken tenders to cool for a few minutes before scraping them off with a thin spatula. In a small saucepan heat the butter and minced garlic until melted. Sear, untouched, until bottoms release from the pan, about 2 minutes. Stuck to the pan? Be sure to spray the foil with cooking spray.Not enough flavor? Increase the amount of garlic powder or swap the rosemary for Italian seasoning.Or, switch the oven to broil for a minute or two after they are cooked through. Not crispy enough? Try setting a wire rack inside the baking sheet and cooking the breaded chicken tenders on top.If you want to get creative, line panko parmesan chicken tenders in a casserole dish and cover with layers of mozzarella and tomato sauce.īake until the cheese is melted and bubbly, then dig right in! Troubleshooting Measure the olive oil into a shallow dish and mix in the seasonings. This dish would also be delicious with buttermilk ranc h or freshly made basil pesto.Īdd a green salad or some roasted veggies and you’ve got a simple meal the whole family will love. Making this recipe is simple Preheat the oven, line a sheet pan, and remove the skin from the chicken, should you so wish. Marinara is the perfect pairing for baked parmesan crusted chicken – grab a jar from the store or whip up my homemade marinara in just 5 minutes! Serving Suggestions for Italian Breaded Chicken I portion them in one batch increments before freezing, and they reheat perfectly in 10 to 15 minutes at 400☏. Make-ahead tip: I usually buy my poultry in bulk, which allows me to meal prep these panko parmesan chicken tenders and plenty of shredded meat.Use tongs instead of your hands to transfer the coated chicken into the breadcrumb mixture. Not a fan of rosemary? Substitute dried basil or parsley and reduce the amount to 2 teaspoons total.Include a dash of paprika in the breadcrumb mixture or try some red pepper flakes if you want them to be spicy! This helps them to crisp and get that gorgeous brown color all over. Don’t forget the oil! Spray a light mist over the tops of the parmesan chicken tenders before they go in the oven, then again when you flip them.There’s still plenty of Italian flavor in the seasoning. You can even skip the breading and make these air fried lemon chicken bites for a lighter option. Want these same flavors of Italian breaded chicken in a one-and-done meal?Įnjoy my Italian chicken cutlet recipe, parmesan crusted meatballs, or chicken parmesan sliders! Let it sit for 5 minutes on the kitchen counter. Place the meatloaf in the broiler and broil until the glaze begins to bubble, 5 minutes or so. Spread the glaze over the top of the meatloaf in a thick even layer. ![]() Oh, my mouth is watering just thinking about them! Mix together ketchup, Worcestershire sauce and maple syrup in a small bowl. These breaded chicken tenders are delightfully tender and juicy on the inside, and the panko breadcrumbs and parmesan cheese form this incredible crunch.įresh rosemary ties it all up in the perfect flavor package. ![]()
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