Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Italian-seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper or lightly greased.
- Pat the chicken breasts dry, season with salt and pepper, and flatten to an even thickness if needed.
- Dredge each chicken in flour, dip in beaten eggs, then coat with the breadcrumb and Parmesan mixture.
- Arrange the breaded chicken on the prepared baking sheet. Lightly spray with olive oil.
- Bake for 20-25 minutes until internal temperature reaches 165°F (74°C).
- Remove from oven, spoon marinara sauce over each piece, and sprinkle with mozzarella cheese.
- Return to the oven and bake an additional 5-7 minutes until cheese melts and bubbles.
- Garnish with fresh basil if desired. Serve hot with pasta or side salad.
Notes
- For a gluten-free version, substitute gluten-free flour and breadcrumbs.
- Use chicken thighs instead of breasts for a different texture; cook for 10-15 minutes longer.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven at 350°F (175°C) for 10 minutes for best crispy results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Includes dairy, contains gluten
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg