Pepperoni Pizza Chicken Fingers

1. 1

   Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped.

2. 2

   Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil.

3. 3

   In a separate shallow dish, whisk the eggs with a pinch of salt.

4. 4

   Set a rack on a baking sheet; coat the rack with cooking spray.

5. 5

   Add the chicken to the egg mixture and toss to coat.

6. 6

   Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere.

7. 7

   Place the strips on the prepared rack and coat generously with cooking spray.

8. 8

   Bake until cooked through and golden brown, 15 to 20 minutes.

9. 9

   Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl.

10. 10

    Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts.

11. 11

    Stir to combine.

12. 12

    Serve with the chicken fingers.

13. 13

    Photograph by Ryan Dausch

* Per serving · 4 servings · Values may vary.