Ingredients
Units Scale
- 4 boneless, skinless chicken breast halves
- 1/4 cup all purpose flour
- 3/4 cup dry bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg
- 1 Tablespoon water
- 1/3 cup oil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Trim the fat from the chicken breasts and remove the white tendons running through the tenderloins.
- Place each breast between two sheets of wax paper and gently pound with a meat mallet until less than ¼ inch thick.
- Dust the chicken with the flour until well coated on all sides.
- Stir together the bread crumbs, Parmesan cheese, garlic powder, basil, oregano, salt and pepper in a shallow bowl.
- In another shallow bowl, use a fork to beat the egg with the water.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
- Dip the chicken in the egg mixture, then roll in the seasoned bread crumbs until well coated, patting to make the crumbs adhere to the chicken.
- Use tongs to place the chicken into the pan. Continue adding more chicken pieces until the pan is full but not crowded.
- Fry until golden brown, 2 to 3 minutes per side. Remove the cooked pieces and drain well on paper towels. Repeat until all the chicken is cooked.
- Preheat oven to 375 degrees F. Lightly oil a 9×13-inch baking dish.
- Spread ½ cup of sauce in the baking dish. Arrange the chicken pieces in the dish, overlapping as needed. Spoon the remaining 1 ½ cups sauce on top.
- Sprinkle the mozzarella on top. Bake for 15 to 20 minutes until the cheese is melted and the chicken is hot.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian