Ingredients:

  • 4 large boneless, skinless chicken breasts (about 1.5 pounds or 680 grams)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup seasoned breadcrumbs
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)
  • ½ cup olive oil (for frying)
  • 2 cups canned crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)
  • 1 ½ cups shredded mozzarella cheese

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and pound to about ½-inch thickness.
  2. Set up three shallow bowls: one with flour mixed with salt, pepper, and garlic powder; one with beaten eggs; and one with breadcrumbs combined with Parmesan.
  3. Dredge each chicken breast in flour, dip into the egg, and coat with breadcrumbs. Let rest on a plate for 30 minutes.
  4. Heat olive oil in a pan and sauté minced garlic until fragrant. Add crushed tomatoes, oregano, basil, salt, and pepper; simmer for 10-15 minutes.
  5. Heat oil in a skillet over medium heat. Fry the breaded chicken for about 4-5 minutes on each side until golden brown.
  6. Preheat oven to 375°F (190°C). Place fried chicken in a baking dish, spoon marinara sauce over each breast, and sprinkle with mozzarella.
  7. Bake for 15-20 minutes or until cheese is melted and bubbly.
  8. Top with fresh basil before serving.