Italian Chickini Recipe

Name: Italian Chickini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 pound Chicken Tenders; 1 whole Egg; 1 cup Italian Bread Crumbs; 1 cup Panko Or Crushed Corn Flakes; ⅓ cups Grated Parmesan; 2 cups Zucchini, Cubed; 2 cups Tomatoes, Chopped; 2 Tablespoons Italian Seasoning; 2 teaspoons Cumin; 1 Tablespoon Parsley; 3 Tablespoons Extra Virgin Olive Oil, Divided

Servings: persons

1 pound Chicken Tenders
1 whole Egg
1 cup Italian Bread Crumbs
1 cup Panko Or Crushed Corn Flakes
⅓ cups Grated Parmesan
2 cups Zucchini, Cubed
2 cups Tomatoes, Chopped
2 Tablespoons Italian Seasoning
2 teaspoons Cumin
1 Tablespoon Parsley
3 Tablespoons Extra Virgin Olive Oil, Divided

1
Heat 2 tablespoons of oil over medium-high heat.
2
Whip egg in a small bowl.
3
Combine bread crumbs, panko, and parmesan in a separate bowl.
4
Dip chicken in the egg, then the bread crumb mixture, and cook in the pan.
5
While chicken is cooking, heat remaining 1 tablespoon of oil over medium heat in a separate pan.
6
Add zucchini, tomatoes, and remaining spices.
7
Cook until zucchini is fork-tender.
8
Add salt and pepper.
9
The amount of spices is a good approximation, but seasoning to taste is best for this recipe.
10
Serve zucchini mix on top of chicken or on the side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Chicken Tenders, 1 whole Egg, 1 cup Italian Bread Crumbs, 1 cup Panko Or Crushed Corn Flakes, and more.

Yes, Italian Chickini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Chickini

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