Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 cup marinara sauce, plus extra for serving
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Place chicken breasts between plastic wrap and pound to even thickness, about 1/2 inch. Season with salt and pepper.
- Set up dredging: place eggs in a shallow dish; mix breadcrumbs, Parmesan, garlic powder, and Italian seasoning in another dish.
- Dredge each chicken piece in eggs, then coat with breadcrumb mixture, pressing to adhere.
- Arrange on the prepared sheet, drizzle with olive oil, and bake 12–15 minutes until golden and cooked through (internal 165°F/74°C).
- Top each piece with marinara and mozzarella; bake 5–7 minutes more until cheese is melted and bubbly.
- Garnish with fresh basil and serve with pasta or a green salad.
Notes
- For extra crunch, use a mix of panko and regular breadcrumbs.
- Baking on a rack helps keep the crust crispy. If not available, rotate the pan halfway through baking.
- To make gluten-free, use gluten-free breadcrumbs and ensure the marinara is gluten-free.
- Leftovers reheat well in the oven for a quick next-day meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Italian-American
- Diet: Contains dairy
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
