Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 egg
• 1 cup panko bread crumbs
• 2 tablespoons olive oil, or as needed
• 1 pound chicken tenders
• 2 tablespoons olive oil
• 15 cherry tomatoes, halved
• 4 cloves garlic, chopped
• 10 fresh basil leaves
• 1 small onion, chopped
• salt and ground black pepper to taste
• 4 slices of fresh mozzarella cheese, or as needed - cut in half

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
4. Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
5. Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.