I wanted to make chicken parmesan but I realized I didn’t have eggs…or olives…or whole canned tomatoes- so I had to make do with what I did have. And my “absurdly easy chicken parm” was born.
Place several skinless chicken tenders in a shallow pan. Cover with marinara sauce. Sprinkle with parmesan cheese. Scatter panko bread crumbs on top. Cook at 375 for about 20 minutes or until chicken is cooked through (no longer pink).
If you’re feeling particularly crazy, add chopped roasted red peppers on top. Serve over pasta if you’d like!
See what I mean by absurdly easy?