Prep time: 15 min
Cook time: 40 min
2 Packages Chicken Tenders, tenderloin cut out or 4 Pounded
Boneless Chicken Breasts
2/3 cup All purpose flour
1 whole Egg, beaten
1/4 cup Egg Whites
2/3 cup Breadcrumbs
1 cup Canola Oil
4-5 tablespoon Mama Jen's Salt Free Spice Blend
1 Jar Spaghetti Sauce
1 - 1/2 cup Cheddar and Parmesan Cheese, shredded
Preheat oven to 375 degrees. Clean chicken tenders or breasts and pat dry. In three separate bowls, mix 1 Tablespoon of Mama Jen's in the flour, 1 Tablespoon in the beaten egg and egg whites. Dredge 3-4 chicken tenders at time in the flour, then egg, then 1 Tablespoon in the breadcrumbs. Heat 1/2 cup of the oil in a deep, large skillet on medium high. Oil is ready when you put a sprinkle of breadcrumb in and it bubbles. Place chicken tenders in oil for about 4-5 minutes on each side. They should be crispy and golden brown. DO NOT OVERCOOK!
Meanwhile, in large baking dish, use enough spaghetti sauce to barely cover the bottom of the dish. Arrange cooked chicken tenders in dish. Repeat process until all the chicken tenders are cooked and placed in dish. Top generously with spaghetti sauce and then cheese. Cover with aluminum foil and bake for about 20-25 minutes. Remove aluminum foil and broil for 5 minutes. Cheese should turn golden brown and bubbly. Remove from oven and let sit for 5-7 minutes before serving.
You can also add chopped spinach on top before adding cheese.