Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup Panko breadcrumbs
  • 0.5 cup finely grated Parmesan cheese
  • 1 tbsp Italian seasoning
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1.5 cups marinara sauce
  • 1.5 cups fresh mozzarella cheese, shredded
  • 0.25 cup fresh basil leaves, chiffonade

Instructions:

  1. Preheat your oven to 400°F (200°C). Place chicken breasts between sheets of plastic wrap and pound with a meat mallet to a uniform 1/2-inch thickness. Pat the meat completely dry with paper towels.
  2. Set up a dredging station with three shallow bowls: bowl one with flour, bowl two with eggs beaten with 1 tbsp water, and bowl three with a mixture of Panko, Parmesan, and Italian seasoning.
  3. Dip each chicken breast into the flour and shake off excess. Submerge in the egg wash, then press firmly into the Panko-Parmesan mixture until fully coated.
  4. Place a wire cooling rack inside a large rimmed baking sheet. Arrange the chicken on the rack and lightly spray the tops with olive oil spray.
  5. Bake for 15 minutes until the crust is golden brown and firm. The internal temperature should be near 160°F.
  6. Remove the pan from the oven. Spoon marinara sauce over the center of each breast, leaving the edges exposed to maintain crunch. Top with shredded mozzarella.
  7. Return to the oven for 3–5 minutes until the cheese is bubbly and slightly charred. Garnish with fresh basil before serving.