Bev's Recipe Collection

• 1/2 C flour or 1/3 C tapioca starch
• 2 eggs
• 2 1/2 pounds chicken tenders
• 2/3 C grated Parmesan cheese
• 2/3 C bread crumbs
• 2 1/2 T butter or coconut oil
• 2 tomatoes, seeded and chopped
• 1 1/2 T dried basil
• 5 garlic cloves
• 2 T olive oil
• 1 t salt
• 1/2 t pepper

Place flour in a bowl. Beat eggs in a separate bowl. Dip chicken in flour, then in eggs; place on a parchment lined jelly roll pan. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken.

Loosely cover jelly roll pan with foil (or cover it with a roaster pan lid like I did). Bake at 375 degrees for 20 minutes (convection). Uncover and bake 10 more minutes.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to oven for 5 minutes. Serves 10.