Recipe Index

Ingredients

• 1 Pound Boneless, Skinless Chicken Breast (pounded thin - this is about 2 breasts)
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Ground Black Pepper
• 2 Eggs
• 1/3 Cup Panko Breadcrumbs
• 1/2 Cup Italian Breadcrumbs (or, make your own by combining 1/2 cup of regular breadcrumbs with 1 tablespoon of italian seasoning)
• 2/3 Cup Parmesan Cheese (finely grates, plus more for garnishing)
• Cooking Spray (of choice)
• 1 24 Ounce Jar Marinara Sauce
• 1 Cup Mozzarella Cheese (shredded)
• Fresh Parsley (chopped - for garnishing (optional))

Method

1. Heat the oven to 425°F. Pat the chicken dry, pound it between sheets of plastic wrap to about 1/2 inch thick, and season with the kosher salt and black pepper.
2. Whisk the eggs in a small bowl, and in a second bowl mix the panko, Italian breadcrumbs and Parmesan.
3. Dip each breast in the egg, then in the breadcrumb mixture, until fully coated on both sides, and lay them on a baking sheet.
4. Spray the tops with cooking spray and bake for 15 minutes.
5. Meanwhile, pour the marinara onto a parchment-lined baking sheet, top it with the mozzarella, and bake alongside the chicken for 8 to 10 minutes, broiling for 1 minute at the end if you want the cheese browned.
6. Plate the chicken, spoon the hot marinara and melted cheese over each breast, scatter with parsley if using, and serve.

Prep: 10 min · Cook: 15 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data