Crispy Italian Chicken Topped with Mozzarella Recipe -
Crispy Italian Chicken Topped with Mozzarella Recipe
  • READY IN 50 mins

Crispy Italian Chicken Topped with Mozzarella

Recipe by  

"Crispy fried chicken tenderloins topped with a tomato-garlic-basil sauce and fresh mozzarella -- you can't beat fresh ingredients! Great with rice pilaf and a good green salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
  4. Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
  5. Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2010

I submitted this recipe, and after reading one review about being poorly written, I must agree. I do start the sauce first and let it simmer while I am frying the chicken tenderloins. This allows it to all finish at the same time, and can go into the oven for the final melting of the cheese. You may of course, spice it up with other herbs in the sauce, but I really enjoy the flavor of fresh basil, and keeping it simple. Hope this helps! PMJNSTN

Most Helpful Critical Review
Oct 13, 2010

This was just okay for me. I used italian seasoned crumbs instead of plain and added some spaghetti sauce to the tomato mixture cause it really didn't seem to have much to top the chicken with by itself. I also mixed in some cheddar cheese cause I like that cheese better. Overall it was a good dish but not something I'd make again.


16 Ratings

Oct 11, 2010

Made this for the Recipe Group and we enjoyed it. I do, however, think the recipe is poorly written and sort of backwards. Here’s the way I did it. I breaded my chicken ahead of time and didn’t use nearly the amount of flour indicated in the recipe, covered and refrigerated it until dinner time. I made the sauce before I cooked the chicken, and as I suspected, the tomatoes really cook down to almost nothing. I had to add some Prego to “stretch” it a bit. I didn’t add the basil until just before serving so it’s flavor wouldn’t diminish. I kept the sauce warm while I cooked the chicken. After the chicken was cooked I left it in the skillet, topped each with the mozzarella and covered it with a lid just until the cheese was nicely melted. I skipped the oven part altogether. This was good. We thought the chicken/panko could be improved with some additional spices, maybe some Italian seasoning, and the addition of some parmesan cheese might have been good. The sauce needs some work. We thought my addition of Prego actually improved it.

Oct 11, 2010

We had this tonight for dinner and even have leftovers for a sandwich tomorrow. We felt this could have used a little more in the flavor department--like adding some herbs to the sauce mixture. It probably could have used only one tablespoon of oil for the sauce because the onions give off liquid. And it could have used something to hold all the sauce together more (maybe some Italian bread crumbs?). Mine did not look like the photos. I think if I were to make it again I would not bread the chicken at all. All those ingredients (flour and panko) kind of rejected the flavors of the sauce and didn't let it show off what could have been! This has possibililties, so I will try it again.

Oct 12, 2010

We enjoyed this. Hubby referred to it as "fancy chicken parm". Following the directions exactly I think it had the right amount of kick from the cayenne. I'm not sure how the panko really fit in. I think an italian seasoned bread crumb would have suited it a little better but that is what makes this recipe unique. Thanks for a great meal!

Jan 27, 2011

This was pretty good. I also started with the sauce first so the flavours would have more time to meld together. It turned out pretty tasty, but I would have liked more sauce.

Oct 05, 2010

The chicken itself turned out phenomenal, but the recipe could use a little tweaking on bake/cook times. Still, absolutely fantastic stuff, I don't know anyone who wouldn't enjoy this.

Sep 24, 2010

most spectacular thing I have ever tasted!


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  • Calories
  • 616 kcal
  • 31%
  • Carbohydrates
  • 49.8 g
  • 16%
  • Cholesterol
  • 165 mg
  • 55%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 50.2 g
  • 100%
  • Sodium
  • 1148 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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