Chicken Parmesan Garlic Knots
Ingredients
Chicken Parmesan
- 1¼ lbs Chicken Tenderloins
- 3 Eggs
- 1 cup All-Purpose Flour
- 1 tsp Seasoned Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- 2 cups Panko Crumbs
- 1/2 cup Parmesan grated
- Marinara Sauce
Garlic Knots
- 3 cans Buttermilk Biscuits 10 in a can
- ½ tsp Garlic Powder
- 8 oz Mozzarella ball
- Parmesan shaved
Topping Sauce
- ¼ cup Parmesan grated
- 5 tbsp Unsalted Butter melted
- 2 tbsp Parsley chopped
- 1½ tsp Garlic minced
- 1 tsp Italian Seasoning
- ¼ tsp Salt
Instructions
Chicken Parmesan
- Preheat oven to 400°F.
- Cut chicken tenderloins into 3 inch pieces. We got about 60 pieces from our 1 1/4 lbs.
- Mix together flour, seasoned salt, garlic powder, onion powder, and black pepper in a medium sized bowl.
- Lightly beat 3 eggs in small bowl.
- In another medium sized bowl, mix together panko crumbs and grated Parmesan.
- Coat chicken in flour mix, followed by egg wash then cover with panko mix. Once fully coated, place on parchment paper lined baking sheet.
- Bake chicken on middle rack in oven for 13 minutes then remove.
Garlic Knots
- Open and cut each biscuit in half, using a knife. Roll each half into 6 inch ropes.
- Cut mozzarella ball into ½ inch slices. Then cut each slice into eighths, like a pizza.
- Place one chicken bite in middle of biscuit rope. Use a spoon to top chicken with marinara sauce, then place a piece of shaved parmesan on top followed by a piece of mozzarella cheese.
- Wrap rope around and tie a knot on top. Stretch biscuit rope if need be to give more slack for the knot. Place completed knots on parchment paper lined baking sheet.
- In a small bowl, mix together melted butter, Italian seasoning, salt, and garlic. Using ¾ of mix, brush over knots.
- Place knots in oven to bake for 13-15 minutes until golden brown.
- Remove from oven and top with remaining garlic butter and sprinkle Parmesan and parsley on top.