Chicken Parm Tenders with Spaghetti Squash
Chicken Parm Tenders with Spaghetti Squash


  • 1 lb skinless boneless chicken breasts
  • About 1/2 cup of Italian dressing or other marinade for chicken
  • 1/3 cup flour
  • 1/3 cup panko bread crumbs
  • 1/3 cup grated parm
  • 2 tablespoons oregano
  • salt
  • pepper
  • paprika
  • other seasonings to taste
  • Extra Virgin Olive oil (EVOO)
  • 1 spaghetti squash
  • 1 jar spaghetti sauce or about 3-4 cups of homemade sauce.


  1. Marinade chicken  for at least 30 min.
  2. Heat skillet on med.  While skillet is heating, put flour, bread crumbs, cheese, oregano, salt, pepper, paprika and other seasonings in a bowl, paper bag or plastic bag.  Dredge or shake chicken tenders in flour.
  3. Pour enough EVOO  in skillet to lightly coat bottom of pan. Add chicken and saute until golden brown.
  4. While tenders are cooking heat spaghetti sauce and squash. I usually warm sauce in a medium sauce pan.
  5. To cook squash: Cut squash in half and place cut side down in a microwave safe dish with 1/2 cup to cup of water. It is usually about an inch in height in the dish I use. Microwave for 5-7 minutes. Allow to cool for a few minutes before scrapping the insides of the squash out into the spaghetti squash.

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