Ingredients

• 4 chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1.5 cup panko breadcrumbs, Italian-seasoned
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon olive oil
• 2 cup marinara sauce
• 2 cup mozzarella cheese, shredded
• 0.25 cup fresh basil, chopped or left whole

Steps

1. Preheat oven to 400°F.
2. Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet, pound each chicken breast to a uniform 1/2-inch thickness.
3. Set up three shallow bowls for breading: one with flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper, one with beaten eggs, and one with panko breadcrumbs mixed with 1/4 cup Parmesan cheese.
4. Working with one chicken breast at a time, dredge in the flour mixture, shaking off excess. Dip in beaten egg, then coat thoroughly with the panko-Parmesan mixture, pressing gently so the coating adheres.
5. Spread the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper over the coated chicken.
6. Line a 9x13 baking pan with parchment paper. Drizzle olive oil across the bottom of the pan.
7. Place the breaded chicken breasts in the oiled pan in a single layer, spacing them evenly.
8. Bake for 15 minutes until the coating is light golden and the chicken begins to cook through.
9. Remove the pan from the oven. Spoon 1/2 cup marinara sauce over each chicken breast.
10. Distribute the shredded mozzarella cheese evenly over the top of each sauce-covered chicken breast.
11. Return the pan to the oven and bake for 8–10 minutes until the cheese is melted and bubbly and beginning to brown at the edges.
12. Remove from the oven and let rest for 2 minutes. Check that the internal temperature of the thickest part of the chicken reaches 165°F with an instant-read thermometer.
13. Garnish with fresh basil and the remaining 1/4 cup Parmesan cheese. Serve immediately over pasta, with a side salad, or on its own.