Walnut Chicken Strips with Spicy Marinara

Show/Hide Walnut Chicken Strips with Spicy Marinara
Serves 4 | Prep/Cook Time: 20 Min
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1 pkg. PERDUE® HARVESTLAND® Chicken Breast Tenderloins
3/4 cup chopped walnuts
3/4 cup panko* crumbs or 1/2 cup dry bread crumbs
1 1/2 teaspoons minced fresh rosemary (or 1/2 tsp. dried, crushed)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
3/4 cup prepared marinara sauce
1/4 teaspoon crushed red pepper flakes
Step 1: 
Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with cooking spray.
Step 2: 
Put walnuts in a heavy duty re-sealable plastic bag. Close bag. Use a rolling pin to crush nuts into fine pieces. Add crumbs, rosemary, garlic powder, salt and pepper.
Step 3: 
Lightly beat egg in a shallow dish. Place half the chicken strips into egg and turn to coat. Lift chicken strips with tongs or fork, letting excess egg drain off; put into bag with crumbs. Close bag. Gently shake bag and press walnuts onto chicken.
Step 4: 
Use tongs to remove chicken from bag and place on prepared pan, leaving space between pieces. Repeat dipping and coating procedure with remaining chicken. Bake 8-10 minutes until golden brown and cooked through (170°F).
Step 5: 
Meanwhile, combine marinara and red pepper in a small saucepan or microwave-safe dish. Heat just until warm. Serve over chicken strips.