Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to 1/2-inch thickness
  • 1 tbsp olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs (80g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup finely chopped fresh parsley (10g)
  • 1 tsp garlic powder (5ml)
  • 1/2 tsp dried oregano (2.5ml)
  • 1/4 tsp red pepper flakes (optional) (1.25ml)
  • 2 large eggs, lightly beaten
  • 1 tbsp milk or water (15 ml)
  • 1 jar (24 oz / 680g) marinara sauce
  • 8 oz fresh mozzarella cheese (225g), sliced or shredded

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
  2. Pat chicken breasts dry with paper towels. Season with salt and pepper. Drizzle olive oil.
  3. In one shallow dish, combine panko breadcrumbs, Parmesan cheese, parsley, garlic powder, oregano, and red pepper flakes (if using). In another shallow dish, whisk together eggs and milk/water.
  4. Dip each chicken breast into the egg mixture, allowing excess to drip off. Then, dredge in the breadcrumb mixture, pressing firmly to adhere.
  5. Place breaded chicken breasts on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove from oven. Top each chicken breast with marinara sauce and mozzarella cheese.
  7. Return to the oven and bake for another 2-3 minutes, or until the cheese is melted and bubbly (or broil for 1-2 minutes, watching carefully to prevent burning).
  8. Let rest for a minute or two before serving.