Instructions

• Preheat oven to 425°F. Line a sheet pan with foil and spray the foil with olive oil spray.
• Pat the 12 chicken tenders dry with paper towels and sprinkle them evenly with 1 teaspoon kosher salt.
• Beat the 1 large egg in a shallow bowl.
• Measure 1 cup seasoned breadcrumbs. Put 1/2 cup into a second shallow bowl for coating and set the remaining 1/2 cup aside in case you need extra for even coating.
• One at a time, dip each chicken tender into the beaten egg, letting any excess drip off, then press into the 1/2 cup of breadcrumbs to coat both sides. Shake off excess breadcrumbs and place the coated tenders in a single layer on the prepared sheet pan.
• Spray both sides of each coated tender generously with olive oil spray.
• Bake the tenders on the sheet pan at 425°F for about 18 minutes, flipping once halfway through, until cooked through (internal temperature 165°F) and the coating is set.
• Transfer the cooked tenders to a 9×13-inch baking pan in a single layer.
• Spoon 1 1/2 cups marinara sauce evenly over the tenders.
• Sprinkle 1 cup shredded part-skim mozzarella over the sauce, then sprinkle 1/4 cup grated Parmesan on top.
• Bake in the 425°F oven for 8 to 10 minutes more, until the marinara is hot and the cheeses are melted.
• Remove from the oven, garnish with chopped basil leaves, and serve immediately.