Crispy Parmesan Chicken Fingers with Marinara
Kale Caesar-Orzo Salad
Ingredients
- 1½ cups panko breadcrumbs
- ½ cup freshly shredded Parmesan cheese
- 2 lb chicken tenderloins
- 1 cup roasted garlic mayonnaise (such as Hellmann's)
- ¼ tsp salt
- ½ tsp pepper
- 2 Tbsp chopped fresh basil
- 1 (15-oz) jar pizza sauce, heated
Instructions
- Preheat oven to 425°F. Stir together panko and cheese in a shallow bowl. Toss together chicken and mayonnaise in a large bowl.
- Remove chicken from mayonnaise, and sprinkle with salt and pepper; dredge in panko mixture, shaking off excess. Place on a greased wire rack on a baking sheet.
- Bake 20 minutes or until chicken is done; sprinkle with basil. Serve with marinara sauce.
Side Dish Ingredients
- ½ (16-oz) pkg orzo
- 1 (8.8-oz) pkg kale Caesar salad kit (such as Dole)
Side Dish Instructions
- Cook pasta according to package directions.
- Toss together salad greens, dressing from kit, and orzo. Sprinkle with salad kit toppings.
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