Make 4 servings
Total time: 30 minutes
For the Chicken, Pulse:
1 cup cubed Italian baguette
1/2 cup sliced almonds
2 Tbsp. All-purpose flour
2 Tbsp. Grated Parmesan
1/2 tsp. Kosher salt
2 Tbsp. Low-sodium chicken broth
8 chicken tenders, trimmed (1 lb.)
1 Tbsp. Olive oil
For the sauce, blend:
1 cup jarred roasted red peppers
1 cup seeded, chopped Roma tomatoes
1/4 cup low-sodium chicken broth
2 tsp. Olive oil
1 Tbsp. Minced garlic
1 Tbsp. Fresh lemon juice
Salt and red pepper flakes to taste
For the chicken, pulse baguette and almonds in a food processor until coarse; transfer to a shallow dish. Place flour, Parmesan, and salt in a separate shallow dish, and broth in a third shallow dish.
Dredge chicken in flour mixture, then dip into broth. Dredge chicken in crumb mixture until coated, pressing to adhere. Place chicken on a rack set over a baking sheet and chill while making sauce.
For the sauce, blend peppers, tomatoes, and broth in a food processor until smooth.
Heat 2 tsp. Oil in a saucepan over medium-high. Add garlic and cook 30 seconds. Stir in pepper mixture, bring to a simmer, and cook until thickened, about 7 minutes. Stir in lemon juice and season with salt and pepper flakes.
Sauté chicken in 1 Tbsp. Oil in a nonstick skillet over medium-high heat until golden-brown, 3-4 minutes. Flip chicken and sauté until cooked through, 3-4 minutes more. Serve chicken with sauce.
Per serving: 306 cal; 13g fat (2g sat); 70mg chol; 512mg sodium; 15g carb; 2g fiber; 31g protein