Ingredients
1 1/2 lb. boneless skinless chicken breasts, sliced into tenders
kosher salt
Freshly ground black pepper
2 c. panko bread crumbs
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 c. freshly grated Parmesan
2 large eggs
2 c. all-purpose flour
Canola oil, for frying
1 c. shredded mozzarella
2 c. marinara
2 tbsp. thinly sliced fresh basil
Preparation
Step 1On a large plate, season chicken with salt and pepper. Meanwhile, prepare breading station with three large mixing bowls: one bowl with bread crumbs, oregano, garlic powder, and Parmesan mixed with a fork; another with eggs and 1 tablespoon water, beaten; and the third with flour. Coat each piece of chicken in flour and shake off excess, then dip into egg and coat in bread crumb mixture. Repeat steps for remaining chicken and set aside on a plate.Step 2Heat broiler and prepare a rimmed sheet pan with parchment paper. In a large cast-iron skillet over medium-high heat, add 1" oil. When pan is hot but not smoking add breaded chicken in batches. Cook until golden brown, 1 to 2 minutes per side. Transfer to sheet pan and season with salt and pepper.Step 3Spread chicken tenders in a single layer and cover with mozzarella. Broil until cheese is melted and bubbling, 3 to 5 minutes. Meanwhile, warm marinara in a small sauce pan.Step 4Serve tenders with a side of marinara and garnish with basil.
