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 200°C 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.