Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 1 cup (120g) all-purpose flour, seasoned with 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
  • 2 large eggs, lightly beaten
  • 1 ½ cups (150g) panko breadcrumbs, seasoned with ½ cup (50g) grated Parmesan cheese, 1 teaspoon dried Italian seasoning, ½ teaspoon garlic powder
  • ¼ cup (60ml) olive oil
  • 2 cups (475ml) marinara sauce (store-bought or homemade)
  • 8 ounces (225g) fresh mozzarella cheese, sliced
  • ¼ cup (25g) grated Parmesan cheese, for topping
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Pound chicken breasts to even thickness for even cooking. Season the flour mixture. Prepare egg wash in a shallow dish. Combine panko and seasonings in another shallow dish.
  2. Dredge each chicken breast in seasoned flour, then dip in the egg wash, and finally coat thoroughly with the panko mixture, pressing gently to adhere. Rest breaded chicken in the fridge for 15 minutes to help breading stick.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Drizzle breaded chicken with olive oil on both sides. Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  4. Remove chicken from the oven. Spread a thin layer of marinara sauce over each chicken breast. Top with mozzarella slices and sprinkle with grated Parmesan cheese.
  5. Return the baking sheet to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
  6. Garnish with fresh basil leaves (if using) and serve immediately.