Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1/2 cup (60g) all-purpose flour (plus more for dusting, if needed)
  • 2 large eggs, beaten
  • 1/4 cup (60ml) milk
  • 1 1/2 cups (150g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (30ml)
  • 2 cups (480ml) marinara sauce (jarred or homemade)
  • 8 ounces (225g) fresh mozzarella cheese, sliced
  • 1/4 cup (25g) grated Parmesan cheese, for topping
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch) for even cooking. Season with salt and pepper.
  2. In separate shallow dishes, place flour, beaten eggs mixed with milk, and breadcrumb mixture (panko, Parmesan, Italian herbs, garlic powder, salt, and pepper).
  3. Dredge each chicken breast in flour, then dip in the egg mixture, and finally coat generously in the breadcrumb mixture. Press the breadcrumbs onto the chicken to adhere.
  4. Place breaded chicken breasts on a plate or rack and refrigerate for at least 30 minutes (this helps the breading stay put).
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Drizzle olive oil on the prepared baking sheet. Place breaded chicken breasts on the baking sheet. Bake for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F / 74°C) and breading is golden brown.
  7. Remove chicken from oven. Spoon marinara sauce over each chicken breast. Top with mozzarella slices and sprinkle with grated Parmesan cheese.
  8. Return to the oven and broil for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning!
  9. Garnish with fresh basil (if using) and serve immediately.