Make my homemade marinara sauce and set aside. You can also make this ahead of time as it can stay in the fridge for up to 3 days, alternatively, you can freeze it as well which makes a perfect meal prep.
1 ½ cup homemade marinara sauce
Cut the chicken breasts in half lengthwise to make 4 thin breasts. Place them on the wooden board covered with plastic wrap and pound on both sides. Season with salt and pepper (both sides).
1 pound chicken breasts, 1 teaspoon salt, ½ teaspoon black ground pepper
Prepare 3 small bowls: flour mixed with garlic powder, whisked eggs mixture, breadcrumbs, cheese and Italian herbs. Coat the chicken in flour, then egg, and then breadcrumbs.
2 medium eggs, ½ cup panko breadcrumbs, 1 teaspoon dried italian herbs, ½ cup parmesan, 1 teaspoon garlic powder, ⅓ cup flour
Heat up the skillet with oil, add chicken and fry on high heat for 3 minutes on both sides. Transfer to a paper towel-lined plate to drain.
2 tablespoon grapeseed oil
Preheat oven to 425°F (215°C).
Assemble. In a baking dish and add a layer of marinara sauce. Place the fried chicken breasts on top. If they don’t fit side by side, gently overlap them. Pour another layer of the marinara over the chicken.
Finally, sprinkle the chicken with grated mozzarella cheese. If you have more parmesan you can mix it together with mozzarella cheese. But this is optional.
1 cup mozzarella & parmesan mix
Bake for 15-20 minutes until cheese melted and sauce bubbly.
Remove from heat and sprinkle with freshly chopped basil.
1 tablespoon basil
