Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
If you’re out of Italian breadcrumbs, you can easily substitute with panko breadcrumbs mixed with a bit of Italian seasoning. And if you’re feeling a bit adventurous, try adding a pinch of red pepper flakes for an extra kick.
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a large baking dish with olive oil.
- Prepare your breading station with three separate shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
- Season the chicken breasts with salt, pepper, garlic powder, and oregano.
- Dredge each chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- Place the breaded chicken on the prepared baking dish and drizzle with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and golden brown.
- Remove from the oven, spoon marinara sauce over each piece, and sprinkle with mozzarella cheese.
- Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and lightly browned.
- Garnish with fresh basil leaves before serving.
One tip I learned from my grandmother is to always let the chicken rest for a few minutes before serving. This helps the flavors meld together beautifully, making each bite a perfect symphony of taste and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International