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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, add the tomatoes, bay leaf, and garlic. Bring to a simmer and cook, uncovered, for 30 minutes. Stir in dried basil and add salt and pepper to taste. | 2. Meanwhile, in a large resealable plastic bag, combine the bread crumbs, parmesan cheese, salt, garlic powder, and oregano. Add chicken; seal bag and shake to coat. Refrigerate if making for a future cooking day. | 3. Preheat oven to 350°F. | 4. In a large nonstick skillet coated with non-stick cooking spray, cook half of the chicken in 1 tsp oil for 2-3 minutes on each side, or until the is breading is browned and no longer adheres to the pan when lifted gently with a spatula. Remove to an oven-safe dish and place in the oven to cook thruough. Repeat with remaining chicken and oil. Chicken is cooked through when it is no longer pink in the middle when sliced through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	28	ounces	stewed crushed	182.5707	40.4831	9.5254	1.5876
garlic clove	1		crushed	-	-	-	-
olive oil	3	teaspoons	divided	119.34	0.0	0.0	13.5
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
bay leaf	1			-	-	-	-
breadcrumb	1	cup	unseasoned	-	-	-	-
parmesan cheese	1 1/2	1/2	grated	444.0	48.0	48.0	6.0
salt	1/2	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
chicken tenderloin	1 1/2	1/2		1993.5408	138.05100000000002	122.8783	105.3243

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.