Huffpost Taste

Italian Chicken Tenders with Squash

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Italian Chicken Tenders with Squash

Provided by:
total prep 329 calories/serving


  • 4 tsp olive oil
  • mediu zucchini and yellow summer squash (about 6 oz each), diced
  • 1/4 cup Italian-seasoned dried bread crumbs
  • 1 pound chicken tenders
  • 11/2 cups bottled marinara sauce
  • 1 can (4.75 oz) caponata (eggplant appetizer)
  • 1/4 cup preshredded Italian cheese blend or mozzarella cheese
  • Garnish: chopped parsley


  • Heat 2 tsp oil in a large nonstick skillet. Add zucchini and squash and sauté over high heat 2 minutes or until crisp-tender. Remove from pan.
  • Spread bread crumbs on wax paper; coat tenders with crumbs. Heat remaining 2 tsp oil in same skillet. Add chicken and cook over medium-high heat 2 minutes per side or until golden and cooked through.  Remove from pan.
  • Return squash to skillet, stir in marinara sauce and caponata and bring to a simmer. Place tenders on top; sprinkle with cheese. Cover and cook over medium heat 1 minute or until cheese melts. Garnish with parsley.