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 and season both sides evenly with 1 teaspoon kosher salt.
• Put the beaten egg in a shallow bowl. Put 1 cup seasoned breadcrumbs in a second shallow bowl.
• One at a time, dip each chicken tender into the beaten egg, then press into the breadcrumbs to coat, shaking off any excess. Place the coated tenders on the prepared sheet pan. (If any breadcrumbs remain—about 1/2 cup per the ingredient list—discard them.)
• Spray both sides of each coated chicken tender generously with olive oil spray.
• Bake the chicken on the sheet pan at 425°F for 18 minutes, flipping once halfway through, until cooked through.
• Transfer the cooked tenders to a 9×13-inch baking pan and arrange in a single layer. Spoon 1 1/2 cups marinara sauce evenly over the tenders, then sprinkle 1 cup shredded part-skim mozzarella and 1/4 cup grated Parmesan on top.
• Bake 8 to 10 minutes more, until the marinara is hot and the cheese is melted. Remove from oven and top with chopped basil leaves before serving.