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Ingredients
Scale
- 4 thin-sliced boneless, skinless chicken breasts (1/2-inch thick)
- Salt and Pepper (divided)
- 0.5 cup all-purpose flour
- 1 teaspoon garlic powder (divided)
- 2 large eggs
- 0.5 teaspoon minced garlic
- 3 dashes hot sauce (optional)
- 1–1/2 cups Italian Panko Bread Crumbs
- 1 cup grated parmesan cheese (divided)
- 3 tablespoons oil
- 16 ounces marinara sauce (1 jar)
- 8 ounces fresh mozzarella cheese, sliced
- 1 tablespoon chopped fresh basil
Instructions
- Preheat oven to 425°F.
- Slice chicken breasts in half horizontally and season with salt, pepper, and garlic.
- Prepare the breading stations: flour mixture, egg mixture with hot sauce, and Panko mixture.
- Dredge chicken in flour, dip in egg, then coat with Panko.
- Heat oil in skillet and pan fry chicken until golden brown on each side.
- Transfer chicken to a baking dish and top with marinara, mozzarella, and remaining parmesan.
- Bake for about 15 minutes until cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Notes
Ensure the oil is hot enough before frying for a crispy texture.
Use a meat thermometer to check that chicken reaches 165°F for safety.
Fresh basil adds a bright contrast to the richness of the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Pan Frying
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 35
- Cholesterol: 150