Chicken Parmesan

• 2 pounds chicken tenderloins
• 2 teaspoons salt, divided
• 3/4 teaspoons freshly ground black pepper, divided
• 1-1/2 cups breadcrumbs
• 3/4 cup plus 2 tablespoons grated Parmesan, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 cup flour
• 3 large eggs
• Olive oil, for cooking
• 1-1/2 cups pasta sauce
• 6 oz Mozzarella, shredded (about 1-1/2 cups)
• 3 tablespoons fresh chopped basil
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1. Season the chicken all over with 1-1/4 teaspoons of the salt and 1/2 teaspoon of the pepper.
2. In a large shallow bowl, combine the breadcrumbs, 3/4 cup of the Parmesan, the oregano, the thyme, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Mix well, making sure there are no clumps of cheese.
3. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, breadcrumbs. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the breadcrumb mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
4. Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the pasta sauce to a simmer over low heat. Cover and keep warm.
5. Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about 1/8 inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through.
6. Sprinkle the Mozzarella and remaining 2 tablespoons Parmesan over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes.
7. Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
8. Make-Ahead Instructions: The chicken tenders can be breaded and refrigerated up to 8 hours before pan-frying. The chicken is best and crispiest when fried right before baking, but it can also be fried up to 4 hours in advance and refrigerated. Reheat the chicken in a 350°F oven until warmed through, 15 to 20 minutes, before adding the cheese and proceeding with the recipe.
9. Freezer Instructions: The chicken tenders can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the tenders. Defrost in the refrigerator before cooking.

 Source: Modified slightly from the recipe at Once Upon a Chef