Ingredients:

  • 4 (6 oz) boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour
  • 1.5 cups no-sugar-added marinara sauce
  • 1/2 cup low-moisture shredded mozzarella
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Place a wire cooling rack over a large rimmed baking sheet to allow air circulation.
  2. Place chicken breasts between plastic wrap and pound to a uniform 1/2-inch thickness using a meat mallet. Season both sides with salt and black pepper.
  3. Organize the station. Place 1/4 cup all purpose flour in the first bowl, 2 beaten large eggs in the second, and combine 1 cup panko, 1/4 cup Parmesan, 1 tsp garlic powder, and 1 tsp oregano in the third.
  4. Dredge each chicken breast in flour, dip into the egg wash, and press firmly into the panko mixture until thoroughly coated.
  5. Arrange chicken on the prepared wire rack.
  6. Bake for 15 minutes until the internal temperature reaches 165°F.
  7. Spoon marinara sauce over each breast and top with shredded mozzarella. Return to the oven for 5-10 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.