Description
A classic Italian‑American favorite featuring breaded chicken breasts topped with marinara and melted cheese, baked to golden perfection.
Ingredients
- 2 boneless, skinless chicken breasts (approx. 1 lb total)
- 1 cup breadcrumbs (Italian‑style)
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt & pepper, to taste
- 2 large eggs
- 1 cup marinara sauce
- 1¼ cups shredded mozzarella cheese
- 2 tbsp olive oil (for drizzling or light brush)
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper or lightly grease.
- Butter‑fly or pound chicken breasts to even ~½‑inch thickness. Season with salt and pepper.
- In a shallow bowl, whisk eggs. In another bowl, combine breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper.
- Dip each chicken breast into egg, letting excess drip off, then dredge in breadcrumb mixture, pressing to adhere.
- Place breaded chicken on the prepared sheet. Lightly drizzle or brush with olive oil.
- Bake for 15 minutes, until coating is lightly golden.
- Remove from oven; spoon marinara sauce evenly over each breast and top with mozzarella.
- Return to oven and bake 8–10 more minutes, until cheese is melted and bubbly and internal temperature reaches 165 °F (74 °C).
- Let rest 3–5 minutes. Garnish with fresh basil if desired, then serve.
Notes
- For extra crispiness, broil on high for 1–2 minutes after baking—watch carefully to avoid burning.
- Make ahead: bread chicken and refrigerate up to 6 hours before baking.
- Leftovers keep well refrigerated up to 3 days; reheat in oven or air fryer for best texture.
- Calories and fat may vary depending on cheese and oil used—use part‑skim mozzarella and light spray oil for lighter version.