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dredge chicken

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.