Chicken Finger Parm

Kids will eat anything chicken related as long as it is followed by the word fingers. Just try it in a restaurant. Read them a list of 10 menu items and if chicken fingers is a choice I guarantee it will win. So I figured instead of making my boys chicken parm, I would make them chicken finger parm. See where I am going? Cute little chicken fingers covered with sauce and cheese….who could resist that!

You’ll Need:

Dredging Pans

9×13 pan

Chicken Finger Parm

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Ingredients

  

• 1 ½ pounds chicken tenders I love Bell and Evans
• 3 eggs
• 1 ¼ cups seasoned bread crumbs Use Aleia's Crumbs to keep this GF
• oil for frying (I use olive oil)
• 1 ½ jars Rao's sauce or your favorite
• 1-2 cups shredded mozzarella depending how much cheese you like!

Instructions

 

• Heat oil in skillet.
• Dredge tenders in egg, roll in crumbs and fry until lightly golden.
• Remove to paper towel lined plate and let cool.
• Spread some sauce in bottom of 9x13 dish.
• Lay in the chicken tenders.
• Top with more sauce.
• Sprinkle on cheese.
• Cover with foil and bake at 375 15 minutes.
• Remove foil and bake 20 minutes or until cheese is golden.