Building a Fun Lunch Box: Chicken Parmesan Fingers with Tomato Dipping Sauce

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Here's her meal plan for this week.

Chicken Nuggets are a kid’s favorite. In this recipe, I have spiced up chicken by making Chicken Parmesan using chicken tenders. Instead of ketchup, we use a simple tomato sauce for dipping. Make this as dinner the night before and you have dinner and lunch taken care of! How easy is that?

Lunch Box Fixings

• Chicken Parmesan Fingers (recipe follows)
• Tomato Dipping Sauce (recipe follows)
• Pear
• Beet Chips

Chicken Parmesan Fingers

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 1 pound-1.5 pounds Chicken Tenders
• 1 cup Panko bread crumbs –Plain
• ½ cup Parmesan cheese
• 2 eggs- beaten
• salt and pepper

Directions

1. Preheat Oven to 400 degrees
2. Prep Chicken:
   Place each of the following into separate shallow bowls in the below order:
   Bowl #1: Beat 2 Eggs and leave in bowl
   Bowl #2: Add Panko Bread Crumbs, Parmesan Cheese, and ¼ teaspoon salt and 1/8 teaspoon pepper (or to taste).
3. Line 2 baking sheets with either a Silicon Mat or tin foil. This prevents sticking and helps in clean up.
4. Take each piece of chicken and dip it individually into Bowl#1 and then Bowl #2. Place each piece of chicken on a baking sheet.
5. Transfer chicken in the oven for 30 minutes or until done and lightly brown.

Tomato Sauce

Servings: 10
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

• 1 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• ¼ cup white vermouth or dry white wine
• 1 (28 ounce) can crushed tomatoes
• red pepper flakes, to taste (optional)
• 1 handful of fresh basil, torn

Directions

1. Using a Dutch oven or other large pot over medium-high heat, add 1 tablespoon of oil. When the oil is hot, add the garlic and cook for 10 seconds being careful to not brown it. Stir in the wine and tomatoes. Bring to a low boil and then turn down to a simmer for 5 minutes. Season with sea salt and red pepper flakes, if using. When the sauce is done stir in torn basil.