Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
  • Salt and pepper, to taste
  • 1 cup (120 grams) all-purpose flour
  • 2 large eggs
  • 2 cups (240 grams) seasoned breadcrumbs
  • ½ cup (50 grams) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs
  • 2 cups (480 ml) marinara sauce (store-bought or homemade)
  • 1 ½ cups (150 grams) shredded mozzarella cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Gently pound chicken breasts to an even thickness. Season both sides with salt and pepper.
  2. In the first bowl, place flour. In the second bowl, whisk eggs. In the third bowl, combine seasoned breadcrumbs, grated Parmesan, garlic powder, and Italian herbs.
  3. Dredge each chicken breast in flour, shaking off excess. Dip into whisked eggs. Press into breadcrumb mixture until fully coated.
  4. Place breaded chicken in the refrigerator for 30 minutes to set the crust.
  5. Warm marinara sauce in a small saucepan over low heat.
  6. Heat oil in a skillet until it reaches 350°F (175°C). Fry chicken in batches until golden brown, about 4-5 minutes per side. Use a cooking thermometer to check doneness (should reach 165°F / 74°C).
  7. Preheat the oven to 400°F (200°C). In an oven-safe dish, place fried chicken, top with marinara sauce and shredded mozzarella.
  8. Bake for 10-12 minutes, or until cheese is bubbly and golden.
  9. Garnish with fresh basil and serve hot.