<p><span style="font-size: 11pt; font-family: HelveticaNeue; font-style: italic; color: rgb(94, 94, 94);">Preheat oven to 450" F </span></p>

<p><span style="font-size: 11pt; font-family: HelveticaNeue; font-style: italic; color: rgb(94, 94, 94);">Place the chicken tenderloin on a cutting board and cover with plastic wrap. Lightly pound them flat with a meat hammer or a small pan. </span></p>

<p><span style="font-size: 11pt; font-family: HelveticaNeue; font-style: italic; color: rgb(94, 94, 94);">Sprinkle the chicken tenderloin on both sides with sea salt, black pepper and garlic powder. </span></p>

<p><span style="font-size: 11pt; font-family: HelveticaNeue; font-style: italic; color: rgb(94, 94, 94);">Place one slice of fontina cheese on top of each chicken tender and using both hands roll them up. Set aside. </span></p>

<p><span style="font-size: 11pt; font-family: HelveticaNeue; font-style: italic; color: rgb(94, 94, 94);">In a small bowl whisk together the egg with a splash of water. In a separate plate combine together the panko bread crumbs and parmigiana reggianno cheese. </span></p>

<p><span style="font-size: 11pt; font-family: HelveticaNeue; font-style: italic; color: rgb(94, 94, 94);">Prepare a pre-seasoned 12" cast iron skillet. </span></p>

<p><span style="font-size: 11pt; font-family: HelveticaNeue; font-style: italic; color: rgb(94, 94, 94);">Take each chicken roll and gently dip it in the egg mixture to coat. Add it to the break crumb mixture to coat all over. Shake any access and place the chicken roll inside the cast iron skillet, seam side down. Repeat with the remaining chicken tenders. </span></p>

<p><span style="font-size: 11pt; font-family: HelveticaNeue; font-style: italic; color: rgb(94, 94, 94);">Once all the chicken tenders are rolled, stuffed with the fontina cheese and nicely arranged in the skillet, transfer it to the preheated oven for 20 minutes. </span></p>

<p><span style="font-size: 11pt; font-family: HelveticaNeue; font-style: italic; color: rgb(94, 94, 94);">After 20 minutes in the oven, gently pour in the puttanesca tomato sauce, all around the chicken rolls. Bake an additional 10 minutes or until the chicken is cooked through. Sprinkle with the shredded mozzarella in the last 5 minutes of cooking, just enough for it to melt. </span></p>

<p><span style="font-size: 11pt; font-family: HelveticaNeue; font-style: italic; color: rgb(94, 94, 94);">Serve hot garnished with herbs or a handful of fresh arugula. </span></p>