Ingredients
Scale
- 1 pound chicken tenders
- 1/2 cup flour
- 1 teaspoon Italian seasoning
- 1 cup panko breadcrumbs
- 2 eggs, beaten with 1 tablespoon water
- 1 tablespoon coconut oil
- Bruschetta Topping
- 1 green onion minced
- 1 cup grape tomatoes, quartered
- 1 tablespoon fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- salt and pepper to taste
- Basil Mayo
- 1/4 cup miracle whip
- 1/2 teaspoon Italian seasoning
- 1 tablespoon fresh basil, chopped
- Sandwich
- fresh mozzarella cheese, drizzled with olive oil and sprinkled with Italian seasoning
- mixed greens
- 2 ciabatta buns, toasted
Instructions
- For Chicken:
- In three shallow bowls add the following; Bowl 1: 1/2 cup flour seasoned with 1 teaspoon Italian seasoning. Bowl 2: eggs beaten with 1 tablespoon water. Bowl 3: Panko breadcrumbs.
- In a large skillet heat coconut oil over medium high heat. Dip chicken tender as follows, first dip in seasoned flour, then in egg, then in panko crumbs. Place in skillet of hot oil and fry until golden brown and cooked through, adjusting heat if necessary. Remove to paper toweling and set aside.
- For Bruschetta topping:
- In a medium bowl add tomatoes, green onion, basil, balsamic vinegar, garlic, and salt and pepper to taste. Set aside. DO NOT refrigerate.
- For Basil Mayo:
- Place miracle whip, basil and Italian seasoning in a small bowl and mix well.
- To assemble the sandwiches:
- Toast or grill ciabatta buns. Spread basil mayo on both top and bottom of bun. On the bottom bun place mixed greens (the amount is your choice).Place three to four chicken tender on top of mixed greens. Top with bruschetta mixture and fresh mozzarella cheese. I used mini mozzarella balls but sliced will work perfectly. Top with top of bun and serve.
Notes
You can easily double this recipe.