Panko breaded chicken tenderloins with fresh tomato basil Sauce-- time consuming but worth it!

So, let me first say this meal took me about an hour and a half to make.  If you have fresh, home-grown tomatoes at hand-- it is worth it.  If you aren't sure where your tomatoes came from-- you can buy the sauce and enjoy the Panko encrusted chicken, nonetheless.


I set up a Toss, Dunk, Press process. As in toss the chicken tenderloin into the flour, dunk it into the egg, and press it into the panko crumbs.  I do toss the Panko crumbs with Italian seasonings for flavor.  Bake at 350  for about 25 minutes. It ends up looking like this:

Before

Now, if you don't have home-grown or farmer's market tomatoes, go with your recipe of choice for topping.  If you are lucky enough to have special tomatoes on hand, this is a great recipe for sauce,, You will have wanted to start this about 1 hour prior to your chicken cook time.  Quarter the tomatoes and place in a pan with 1 cup of water.  Combine with diced onions comparable to the amount of tomatoes you are using. Also add about a Tbsp of sugar, salt and pepper, garlic to taste.At this time add your spices/herbs to the sauce.   I love fresh basil.-- amazing!!   Let them simmer to the point they are breaking down.. At that point, mash them with a potato masher, set to the side, and allow to cool a bit.Then peel and discard all the tomato skins you mange.  They will peel easily.

After

 So, we are almost done!!  Next, spoon about 1/2 cup onto each chicken tenderloin, top with a slice of mozzarella, return to the oven.

In about 3 minutes-- dinner is served!!  And it is fabulous!!  So thankful God has given us this abundance of ingredients to use and the skill to use them:)  Enjoy and Bon Appetit:)

I can't believe I didn't get a photo of these babies when they were out of the oven.. Do try.. And do cook.. And do enjoy!  Bon Appetit!   :)