Teeny Chicken Parmesan Crostini

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Teeny Chicken Parmesan Crostini
Makes: 24  servings Prep 30 mins Start to Finish 45 mins


  • 1 sourdough baguette, sliced into 24 (1/4-inch-thick) pieces
  • 1/2 cup  extra-virgin olive oil
  • 8 chicken tenders, each cut into 3 pieces
  • 1 cup  all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup  Italian-style bread crumbs
  • 4 slices provolone cheese, each cut into 6 pieces
  • 1 1/4 cups  marinara, store-bought or homemade
  • Chopped parsley


1. Heat oven to 375 degrees F. Brush both sides of baguette slices with 1/4 cup oil and place on a baking sheet. Bake toasts until golden brown, 10 to 15 min. (Tip: You can make the toasts up to 3 days ahead to save time on the day of your get-together. After baking, cool and store them in an airtight container.)

2. Place flour in a shallow dish, eggs in a second shallow dish and bread crumbs in a third shallow dish. Dredge chicken in flour, shaking off excess. Dip in eggs and then in bread crumbs. Warm remaining 1/4 cup oil in a skillet over medium-high heat. Cook chicken until done, 4 to 5 min per side.

3. Place chicken on a baking sheet and top each piece with a small slice of provolone. Bake until cheese melts, 4 to 5 min. Top crostini with a piece of chicken, marinara and parsley; serve warm.

Nutrition Facts

  • Servings Per Recipe 24
  • cal.(kcal)170,
  • Fat, total(g)9,
  • chol.(mg)25,
  • sat. fat(g)2,
  • carb.(g)16,
  • fiber(g)1,
  • pro.(g)6,
  • sodium(mg)294,
  • Mark as Free Exchange()0,
  • Percent Daily Values are based on a 2,000 calorie diet
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