Ingredients:

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 cup marinara sauce
1 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or a small amount of oil.
Prepare a breading station: Place the flour in a shallow dish. In a second shallow dish, beat the eggs. In a third shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper.
Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the Parmesan breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure they stick well.
Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 2-3 minutes on each side, or until golden brown. The chicken will not be fully cooked at this stage.
Transfer the partially cooked chicken breasts to the prepared baking dish. Spoon marinara sauce evenly over each piece of chicken, then top with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
Garnish with chopped fresh parsley before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Servings: 4 servings | Kcal: 400 kcal per serving