Chicken Tenders

with tomato gravy

Mayo lovers rejoice. These chicken tenders have a base layer of mayonnaise that make for deliciously moist and flavorful tenders.

Makes 4 servings (2 cups gravy) Total time: 30 minutes

FOR THE CHICKEN, COMBINE:

1/2 11/ 2 1/2

2 11/ 4 3

FOR THE GRAVY, COOK:

2 1/2 1

3/4 1 2 2

2 cup mayonnaise tsp. paprika, divided tsp. each granulated garlic, Italian seasoning, kosher salt, and black pepper cups panko lb. chicken tenders, seasoned with salt and black pepper

Tbsp. unsalted butter, melted (plus more to coat baking sheet) strips thick-sliced bacon, diced cup diced onion can whole tomatoes (14.5 oz.), crushed by hand cup half-and-half

Tbsp. brown sugar tsp. Worcestershire sauce Tbsp. chopped fresh parsley tsp. red wine vinegar

For the chicken, combine mayonnaise, 1/2 tsp. paprika, granulated garlic, Italian seasoning, 1/2 tsp. salt, and 1/2 tsp. pepper in a bowl. Combine panko and remaining 1 tsp. paprika in a shallow dish. Coat chicken with mayonnaise mixture, then dredge in panko to coat; transfer chicken to a wire rack set inside a baking sheet and chill 20–30 minutes.

Preheat oven to 425° with a baking sheet inside.

Remove baking sheet from oven; brush with melted butter. Arrange chicken on hot baking sheet and drizzle with 3 Tbsp. melted butter. Bake chicken 10 minutes, then flip; continue baking until a thermometer inserted into centers registers 165°, 5–8 minutes more. For the gravy, cook bacon in a saucepan until crisp. Add onion and sauté over medium-high heat until soft, 3 minutes. Stir in tomatoes, half-and-half, brown sugar, and Worcestershire sauce; season with salt and pepper. Bring gravy to a boil, reduce heat to low, and simmer until thick, 12–15 minutes; stir in parsley and vinegar.

Serve chicken with waffles and top with gravy.

Per serving: 625 cal; 42g total fat (16g sat); 152mg chol; 870mg sodium; 25g carb (1g fiber, 7g total sugars); 39g protein