The Nourishing Home

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Chicken Parmigiana / Parmesan Chicken Tenders (GF Option)

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Two Great Meals – One Easy Recipe!
Don’t you just love it when you can get two great meals out of one cooking session! I know I do! And these Parmesan Chicken Tenders are perfect for making two healthy, delicious dinners in a snap.

By baking a double batch of the Parmesan Chicken Tenders you can use half of them to create a delectable Chicken Parmesan dinner and then freeze the other half for an evening when you need a quick, healthy meal! Simply place the frozen chicken tenders on a baking sheet and reheat them in the oven, as noted below.

And since these are so easy to make, why not get your kids involved in preparing them with you! It’s a blessed opportunity to teach your children not only how to cook, but how to eat healthy – two important skills that will last a lifetime!

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Chicken Parmigiana / Parmesan Chicken Tenders (GF Option)

Chicken Parmigiana / Parmesan Chicken Tenders (GF Option)

Ingredients

    Parmesan Chicken Tenders
  • 2 lbs boneless, skinless organic chicken breasts
  • 3 large eggs
  • 1 1/4 cup homemade breadcrumbs
  • 1 cup fresh grated Parmesan cheese
  • 1 tsp sea salt
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp fresh ground black pepper
  • Chicken Parmigiana
  • 1 lb prebaked Parmesan Chicken Tenders (ingredients listed above)
  • 3 cups of your favorite Marinara sauce
  • 1 cup shredded Mozzarella cheese
  • 1/4 cup fresh grated Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees. Lightly oil two baking sheets with olive oil and set aside. In a wide shallow bowl or dish, whisk together eggs until slightly foamy. Cut chicken breasts into strips.
  2. On a large plate, combine Parmesan cheese, seasonings and bread crumbs. Dip chicken into egg wash, one piece at a time, and dredge through the bread crumb mixture, making sure to thoroughly coat each side.
  3. Place chicken tenders on oiled baking sheets, sprinkle with a pinch of salt and bake approximately 15-18 minutes, until bread crumbs are lightly browned and chicken is cooked through.
  4. Use half of the baked chicken tenders to make Chicken Parmesan (see recipe steps below). Freeze the remaining half for a future meal. To freeze, simply loosen cooked chicken from bottom of the baking sheet, but leave chicken on the baking sheet and set aside to cool completely. Then, place baking sheet in freezer for a couple of hours to freeze the chicken. Once frozen, place the chicken tenders into a freezer safe container, or gallon-size ziplock baggie, and freeze.
  5. To reheat, simply place frozen chicken tenders on a baking sheet and bake at 350 degrees until reheated (about 10-15 minutes). Serve with a side of healthy fries and your favorite veggie.
    6. Instructions for Chicken Parmigiana:
  6. Preheat oven to 425 degrees. Spread 2 cups of marinara sauce on bottom of a 9x13-inch baking dish. Add prebaked Parmesan chicken tenders in a single layer across the top of the sauce. Spoon on an additional cup of marinara sauce across top of chicken and sprinkle with Parmesan and mozzarella cheese. Bake 15-20 minutes until mozzarella is melted and sauce is bubbly. Serve with a side of your favorite pasta and veggie. Serves 4-5.

Notes

If you decide to use the frozen chicken tenders to make another batch of Chicken Parmigiana at a later date, just be sure to allow them to thaw completely first, before assembling/baking the casserole.

https://thenourishinghome.com/2012/03/chicken-parmesan-parmesan-chicken-tenders-gf-option/
 

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Comments

  1. Made these last week for my husband and son (9). Hubby commented on how much he liked the light breading. Son devoured them! I used a 1.5# package of chicken breast tenders and had at least a cup of breading left over. Will reduce amount next time. Used leftover chicken for chicken parm the following night and family enjoyed just as much. Thank you for a great easy recipe!

    Reply

    • So glad you enjoyed it! It’s a favorite around here too! Appreciate you taking the time to leave a sweet note! Many blessings, Kelly 🙂

      Reply

  2. Hello – I’m new to your site and I really like what I see :o). I make something similar to these chicken tenders, but I use almond flour instead of bread crumbs which makes them totally gluten free (so long as you use “real” parmesan). Thanks for all your effort in putting together this blog. I’m happy I found you.

    Reply

    • Welcome, Karen! I’m so happy to meet you! Thanks for taking the time to leave a sweet note! Lots of blessings, Kelly 🙂

      Reply

  3. Hi Kelly! This is the first time I ever visited your site! I have been browsing and I am excited to try out some of your recipes 🙂 I made your chicken parmigiana tonight for a family potluck dinner and everyone loved it! Thank you so much!

    Reply

    • So glad you could pop over and check out my site, sweet friend! Happy to hear your family enjoyed the chicken parmigiana! It’s one of my go-to recipes for big family style dinners (as you know). Blessings, Kelly 🙂

      Reply

  4. These were delicious with no modifications (just GF bread crumbs)! I put the crumb mixture into a ziplock bag to coat the chicken. I also lined the baking sheets with parchment paper. More garbage, but a much quicker clean-up.

    Reply

    • So glad you enjoyed these, Jennifer! Thanks for taking the time to leave a kind note, and your tip for easier clean-up :)! Blessings, Kelly

      Reply

  5. YUM! Making these for dinner right now. LOVE your site. I take my role as Family Nutrient Provider very seriously and take from and learn so much from great sites likes yours. Yahweh bless you, mighty woman! THANK YOU for sharing!

    Reply

    • Thanks, Jessica, for your kind words! They are SO appreciated. Hope you enjoy this. And many blessings to you as well, sister! 🙂 Blessings, Kelly

      Reply

  6. Another great recipe Kelly! I love that this recipe is written to have leftovers. The only thing I will personally change for next time is to use less breadcrumbs/parm mixture as I had quite a bit leftover and I dislike wasting food. I think depending on how you cut your chicken will determine your surface area and how much you need though so for someone making this the first time it’s probably best to follow the recipe and then alter the next time depending on if you have extra. Love knowing I have the chicken tenders, marinara and mozzarella all in the freezer just waiting for a future meal. Keep up the great work and have a good night!

    Reply

    • Thanks, Nicole! You are always so encouraging and you’re so right, sometimes I have a lot leftover of the breadcrumbs, if I am using different cuts and amounts of chicken. I appreciate your feedback and you kind words. You are such a sweet encourager. Blessings to you and your family for a wonderful and blessed Thanksgiving! 🙂

      Reply

  8. Have recently gone gluten FREE and am loving it! Lost 15 lbs and weekly migraine headaches. What a blessing.

    Glad to find you and your recipes – will try this one over the weekend.

    Best to you! Viveca

    Reply

    • Welcome, Viveca. Thanks for taking time to share. That’s wonderful to hear how a healthy GF lifestyle is helping you improve your health and wellness! So glad to meet you! Blessings, Kelly 🙂

      Reply

  10. I made this for my boys tonight and it was a big hit. It was my first time making and using homemade breadcrumbs (although I did end up with a powder instead of crumbs from overusing my blender) but I doubt that I will ever go back to store bought breadcrumbs again. Thanks for the great recipe!

    Reply

    • So happy to hear you all enjoyed this recipe, Jaye. Thanks for taking the time to leave a kind note. And yes, there is a fine line between bread crumbs and breadcrumb flour. Sorry you discovered that – I’ve done it myself! I love making homemade bread crumbs from the heels of bread – such a frugal way to make use of those unwanted heels to create some delicious dinners. Blessings to you, Kelly 🙂

      Reply

  11. Hi, in Australia the Chicken Parmigiana is restaurant quality food and a great favourite. I felt like I was eating at a high quality restaurant tonight – and knowing exactly what was in the food was an added blessing. This is delicious and served with oven baked potato ‘fries’ I don’t miss the packaged stuff we used to regularly resort to once a week or more – for quick meals – and they don’t take that much longer to cook either – feeling blessed.

    Reply

    • Thanks for your kind words, Sonja! I am so happy to hear you enjoyed this recipe! What a blessing you are – appreciate your encouraging words! 🙂

      Reply

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