Quick Chicken Parmesan

From Cooking with Paula Deen, May/June 2009

Quick Chicken Parmesan
  1. 3⁄4 cup panko (Japanese bread crumbs)
  2. 1⁄2 cup grated Parmesan cheese
  3. 11⁄2 teaspoons Italian seasoning
  4. 1 teaspoon salt
  5. 1⁄2 teaspoon ground black pepper
  6. 1 large egg
  7. 11⁄2 pounds chicken tenderloins
  8. 4 tablespoons vegetable oil, divided
  9. 1 (6-ounce) bag fresh baby spinach
  10. 1 (26-ounce) jar pasta sauce
  11. 1 cup shredded mozzarella cheese
  12. 1 (16-ounce) box fettuccini, cooked according to package directions and kept warm
  1. In a shallow dish, combine bread crumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
  2. In a separate shallow dish, lightly beat egg. Dip chicken in egg; dredge in bread-crumb mixture.
  3. In a large ovenproof skillet, heat 3 tablespoons oil over medium heat. Cook chicken for 3 to 4 minutes per side, or until golden brown. Remove chicken from pan; set aside, and keep warm.
  4. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add spinach; cook for 1 to 2 minutes, or until spinach is wilted. Remove spinach from pan; set aside, and keep warm.
  5. Preheat broiler.
  6. Add pasta sauce to skillet; place chicken over pasta sauce. Bring to a simmer over medium heat; reduce heat, and simmer for 5 minutes. Top each chicken tenderloin evenly with spinach. Sprinkle evenly with mozzarella cheese.
  7. Broil chicken mixture, 5 inches from heat, for 3 to 4 minutes, or until cheese is melted and browned. Serve over hot cooked pasta.
Makes 4 - 6 servings