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Crispy Italian Chicken Topped with Mozzarella

Crispy Italian Chicken Topped with Mozzarella

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
PMJNSTN

PMJNSTN

Crispy fried chicken tenderloins topped with a tomato-garlic-basil sauce and fresh mozzarella -- you can't beat fresh ingredients! Great with rice pilaf and a good green salad.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1215 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

PMJNSTN
12

PMJNSTN

10/21/2010

I submitted this recipe, and after reading one review about being poorly written, I must agree. I do start the sauce first and let it simmer while I am frying the chicken tenderloins. This allows it to all finish at the same time, and can go into the oven for the final melting of the cheese. You may of course, spice it up with other herbs in the sauce, but I really enjoy the flavor of fresh basil, and keeping it simple. Hope this helps! PMJNSTN

bellepepper
10

bellepepper

10/11/2010

Made this for the Recipe Group and we enjoyed it. I do, however, think the recipe is poorly written and sort of backwards. Here’s the way I did it. I breaded my chicken ahead of time and didn’t use nearly the amount of flour indicated in the recipe, covered and refrigerated it until dinner time. I made the sauce before I cooked the chicken, and as I suspected, the tomatoes really cook down to almost nothing. I had to add some Prego to “stretch” it a bit. I didn’t add the basil until just before serving so it’s flavor wouldn’t diminish. I kept the sauce warm while I cooked the chicken. After the chicken was cooked I left it in the skillet, topped each with the mozzarella and covered it with a lid just until the cheese was nicely melted. I skipped the oven part altogether. This was good. We thought the chicken/panko could be improved with some additional spices, maybe some Italian seasoning, and the addition of some parmesan cheese might have been good. The sauce needs some work. We thought my addition of Prego actually improved it.

Marianne
9

Marianne

10/11/2010

We had this tonight for dinner and even have leftovers for a sandwich tomorrow. We felt this could have used a little more in the flavor department--like adding some herbs to the sauce mixture. It probably could have used only one tablespoon of oil for the sauce because the onions give off liquid. And it could have used something to hold all the sauce together more (maybe some Italian bread crumbs?). Mine did not look like the photos. I think if I were to make it again I would not bread the chicken at all. All those ingredients (flour and panko) kind of rejected the flavors of the sauce and didn't let it show off what could have been! This has possibililties, so I will try it again.

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