As promised recipes to use up the homemade sauce I posted yesterday. You can use tenders or cutlets. This recipe uses no bread crumbs so it’s gluten free and low carb. I served it with a salad and garlic bread. My whole family agreed it’s one of my best meals.
2lbs of chicken tenders or cutlets
1/4 cup EVOO
1 tablespoon of Italian seasoning
Roasted tomato sauce- see 8/24 post or any jarred sauce you have
Preheat oven to 450 degrees
Mix EVOO with Italian Seasoning and a little S&P
Put chicken in a bag or bowl and pour oil mixture over chicken and toss.
Put half of chicken in a non stick skillet or pot- if you don’t have one you can wrap your handle in foil.
Cook on medium to high for 2-3 minutes per side then top each chicken piece with sauce, both cheeses, and a little butter. Then put in the oven for 4-5 minutes until fully melted. Repeat with the second batch of chicken.
Top with a little more Parmesan and basil if there is not some in your sauce.