Baked Chicken Parmesan Sticks

These Baked Chicken Parmesan Sticks are simple, easy, and best of all, baked! Coated in crisp panko crumbs & parmesan cheese, these make a delicious meal.

Prep Time 10

Cook Time 25

Total Time 35

Servings -16

Calories 260kcal

Author Sandra

Ingredients

1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan
1 tablespoon parsley dried or freshly chopped
1 1/2 lbs. boneless skinless chicken tenderloin
4 tablespoons melted butter
salt and pepper to taste
granulated garlic to taste
1 cup finely grated mozzarella cheese
1/4 cup finely grated parmesan cheese optional
12-16 wooden skewers

Marinara Sauce

olive oil
1 small red onion diced
4 garlic cloves minced
1/2 cup red wine (optional)
14.5 ounces diced tomatoes
salt and pepper to taste
29 ounces tomato sauce
3-4 tablespoons Italian Seasoning

Instructions

If you are making homemade marinara, prepare ahead of time. Heat oil on medium heat, sauté onions and garlic until tender. Deglaze with red wine if using. Stir to combine and add diced tomatoes. Cook for a couple of minutes to soften, then season with salt and pepper. Quickly add the tomato sauce. Stir in Italian seasoning until well combined. Let it come to a slow boil. Then reduce heat to low and cook for 2-3 hours.
Preheat the oven to 400 degrees F. Line a baking sheet with a wire baking rack, set aside.
Season chicken tenders with salt, pepper, and granulated garlic.
Spread the flour on a large plate, I used a dinner plate.
In a small or medium bowl, beat eggs.
In a medium mixing bowl mix together panko, grated Parmesan cheese, and parsley.
Dredge each tenderloin one at a time in the flour, and then into the beaten eggs until fully coated, then into the panko, pressing the chicken into the panko so that it sticks.
Place on the rack on the baking sheet. Once all the tenderloins are coated, brush the chicken sticks lightly with the melted butter and set in the oven.
Bake until golden brown and fully cooked, about 20 minutes. Remove pan from oven and sprinkle with mozzarella and parmesan cheese, set back in the oven and bake another 3-5 minutes until the cheese is melted and bubbly.
Remove from oven, and skewer each piece of chicken. Set on a plate to serve along with marinara sauce.

Notes

I put my chicken on the skewers after they bake, as I have bought some crappy skewers at times that make my house smell of smoke, or the kids grab the skewer too quickly and well, that leads to tears. If the chicken is too hot, use tongs to grasp the chicken to slide the skewer in. Or you could add the skewers to the chicken before you place them in the oven. Recipe adapted from Farmhouse Rules

Nutrition