INGREDIENTS
Croutons:
1 loaf of sourdough bread cut into large cubes
2 tosp olive oil
2 tosp dried oregano
2 tsp garlic powder
1/2 tsp salt
Chicken Parm:
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 tsp oregano
1/2 tsp garlic powder
2.5 lbs chicken tenders cut into cubes
36 ounces jarred or homemade tomato sauce
1/2 cup grated parmigiano reggiano
1 cup shredded mozzarella
Sheet Pan Chicken Parm
Prep Time
Cook Time
Passive Time Servings Makes 2 Stuffed Breads
INSTRUCTIONS
-Preheat oven to 375F
-Place cubes of bread on a parchment or silicon lined baking sheet.
-Drizzle or brush bread with oil
-Sprinkle on oregano, garlic powder and salt. Toss to coat and bake for 15 minutes.
-Preheat oven to 375F
-Add olive oil seasoning to a baking dish. Use a fork to mix olive oil and seasoning.
-Add chicken and toss to coat.
-Bake for 20 minutes.
-Remove chicken from the ocen and top with tomato sauce.
-Add croutons, pressing down to submerge 1/2 of each crouton.
-Top with grated parm and mozzarella.
-Bake for 10 more minutes and serve warm.