Parmesan Chicken Fingers with Marinara

• servings: 4
• active time: 15 minutes
• total time: 15 minutes

Ingredients

FOR THE CHICKEN FINGERS:

4 tablespoons unsalted butter

2 cloves garlic, smashed

2 pounds chicken tenders, patted dry (don't skip this step; it helps the butter and coating stick)

1 cup grated parmesan cheese

Salt and freshly ground black pepper

FOR THE MARINARA SAUCE:

1½ cups tomato sauce

2 tablespoons granulated sugar

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon onion powder

Directions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil.

2. To prepare the chicken, combine the butter and garlic in a medium saucepan, and set the pan over medium heat. Cook until the butter is melted and bubbling. Remove the pan from the heat.

3. Add the chicken tenders to the butter, and turn to coat.

4. In a shallow dish, combine the parmesan cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken tenders to the cheese, and turn to coat, pressing the cheese into the meat. Transfer the ten- ders to the prepared pan, and bake for 15 to 20 minutes, until golden brown and cooked through (a meat thermometer should register 165°F).

5. Meanwhile, to make the marinara sauce, combine all ingredients in a medium saucepan, and set the pan over medium heat. Bring to a simmer, reduce the heat to medium-low, and cook for 10 minutes. Season to taste with salt and black pepper.

6. Reserve about one quarter of the chicken tenders for the Chicken Macaroni and Cheese (page 60) or another future meal. Refrigerate for up to 3 days.

7. Serve the remaining chicken tenders with the marinara sauce on the side for dunking.