Chicken Parmesan Skewers with Marinara Dipping Sauce

• Preheat oven to 200°C. 
• Line a rimmed baking sheet with parchment paper. 
• Put crackers in food processor or blender and pulse into fine crumbs. This makes 1 cup crumbs. Transfer crumbs to a shallow dish and mix in Parmesan cheese, parsley and garlic powder.
• Beat eggs in a separate shallow dish. 
• Working with one tenderloin at a time, dip chicken into beaten eggs to coat evenly, then dredge in the crumbs, pressing to adhere. 
• Place tenderloin on prepared baking sheet, and repeat with remaining tenderloins. 
• Lightly drizzle (or spray) tenderloins with olive oil.  Bake chicken 15 to 20 minutes or until golden brown and fully cooked. 
• Immediately sprinkle tenderloins with mozzarella cheese. Gently insert a skewer into each tenderloin. 
• Warm the marinara sauce in a small saucepan and serve it with the chicken for dipping.

To make in an air fryer: After lightly drizzling or spraying tenderloins with olive oil, place them in an air fryer basket in a single layer. Set temperature to 400 degrees F and cook for 8 minutes. Use tongs to turn each tenderloin and cook them for another 8 minutes. Remove tenderloins and immediately sprinkle them with mozzarella cheese. Repeat until all the tenderloins have been cooked.  Depending on the size of the air fryer, this may need to be done in batches.

Tip: Make the cracker crumbs by placing the crackers in a large zipper-style plastic bag. Seal bag and use a rolling pin to crush the crackers into fine crumbs.