Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon (5g) Italian seasoning blend
  • 1/2 teaspoon (3g) garlic powder
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) black pepper
  • 2 large eggs, beaten
  • 1 cup (100g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (60ml) olive oil
  • 2 cups (480ml) store-bought marinara sauce
  • 8 ounces (225g) mozzarella cheese, shredded
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch).
  2. In three separate shallow dishes, arrange flour mixture, beaten eggs, and panko mixture.
  3. Dredge each chicken breast in flour, then dip in egg, then coat thoroughly in panko breadcrumbs. Press gently to adhere.
  4. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 5-7 minutes per side.
  5. Spread a thin layer of marinara sauce in the bottom of the baking dish. Place the cooked chicken breasts on top of the sauce. Spoon more marinara sauce over each chicken breast and then top with shredded mozzarella cheese.
  6. Bake in a preheated oven at 375°F (190°C) until the cheese is melted and bubbly and lightly golden, about 15-20 minutes.
  7. Garnish with fresh basil leaves (if using) and serve immediately.