Description
Breaded chicken breasts get a quick skillet sear, then are baked under bubbling mozzarella and zesty tomato sauce. Each slice offers crunchy edges, juicy meat, and layers of savory Parmesan brightness.
Ingredients
- 4 pieces chicken breast
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the flour in a shallow dish, beat the eggs in a second dish, and mix the breadcrumbs with Parmesan cheese, garlic powder, oregano, salt, and pepper in a third dish.
- Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
- Dredge each chicken breast in flour, dip in the beaten eggs, then coat evenly with the breadcrumb mixture.
- Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden brown on both sides, about 2 to 3 minutes per side.
- Transfer the chicken to the prepared baking sheet, spoon marinara sauce over each piece, and top with shredded mozzarella cheese.
- Bake in the preheated oven for 15 to 20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving.
Notes
- You can substitute Panko for breadcrumbs for extra crunch.
- Let the chicken rest for a few minutes before slicing to retain juices.
- Use homemade marinara sauce for the best flavor.
- This dish pairs well with pasta or a green salad.