Ingredients:
- 2 large boneless skinless chicken breasts, about 1.5 pounds (See notes on step two.)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup bread crumbs
- 1/2 cup grated parmesan cheese, DIVIDED
- 1/4 cup panko (I used Italian-seasoned.)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning (Omit if you use Italian-seasoned Panko.)
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil, more as needed
- 1 1/3 cups marinara sauce (See notes on step six.)
- 8 ounces fresh mozzarella cheese, thinly sliced*
- Chopped fresh basil, for garnish (optional)
Directions:
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
- Use sharp knife to cut the chicken breasts in half horizontally to make 4 pieces (as evenly thick as possible for cooking purposes). Alternatively, you can pound each breast with a meat mallet. Place the chicken between two pieces of parchment paper or wax paper and pound it until it's about 1/2 an inch. (For example, if you have three breasts, simply pound them to even thickness and don't bother horizontally slicing.) Place on a plate and set aside.
- Using three separate, shallow bowls, put the flour in one bowl. In the second bowl, whisk together the eggs. In the third bowl, whisk together the breadcrumbs, 1/4 cup of the Parmesan cheese, panko, salt, pepper, Italian seasoning (if using), and garlic powder.
- Coat the chicken breasts in the flour mixture, then dip into the egg mixture, then roll in the bread crumb mixture, pressing to adhere, until well coated. Set aside.
- In a large cast iron skillet or heavy skillet, heat the olive oil over medium high heat (one tablespoon per breast you cook). For example, if you cook two breasts in the pan at once, I recommend heating the pan with two tablespoons of oil. Add the chicken and cook for 3 to 4 minutes on each side until chicken is browned on both sides. Transfer chicken pieces to the prepared baking sheet.
- Use a spoon to spread about 1/3 cup of marinara sauce on top of each piece of chicken. (If you only have three pounded breasts, just use 1/3 cup on each breast (one cup total.)) Top evenly with mozzarella cheese and the remaining 1/4 cup of Parmesan cheese amongst all the chicken.
- Place the pan on the middle rack in the oven and bake for 14 to 20 minutes or until cheese is melted and chicken is cooked through (165 ºF). (I baked for 14 and then set the broiler at medium heat for two minutes.)
- Remove from oven and garnish with fresh basil if desired. Serve immediately. I served with a veggie and orzo with garlic butter.*www.twopeasandtheirpod.com