Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup olive oil
- Fresh basil leaves for garnish (optional)
Feel free to swap out panko for regular breadcrumbs if that’s what you have on hand. And if you’re in the mood for a little twist, try adding a pinch of red pepper flakes for a bit of heat!
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with salt and pepper on both sides.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and the last with a mixture of panko, Parmesan cheese, garlic powder, and oregano.
- Dredge each chicken breast in flour, shaking off excess, then dip into the eggs, and finally, coat with the breadcrumb mixture, pressing to adhere.
- In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts, cooking until golden brown on each side, about 3-4 minutes per side. Transfer to the prepared baking sheet.
- Spoon marinara sauce over each chicken breast and sprinkle with mozzarella cheese.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbling and golden.
- Garnish with fresh basil leaves before serving, if desired.
Just like my grandmother taught me, don’t be afraid to trust your senses. Listen for the sizzle, watch for that perfect golden crust, and let the aroma guide you!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International