Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or non-stick spray.
- In a shallow bowl, combine Italian breadcrumbs, Parmesan cheese, dried oregano, garlic powder, salt, and pepper. Mix well.
- Whisk eggs in another bowl until smooth.
- Dip each chicken breast into the egg wash, then coat with the breadcrumb mixture, pressing gently.
- Place coated chicken breasts on the prepared baking dish. Drizzle with olive oil.
- Bake for 20-25 minutes until golden and cooked through (internal temperature 165°F).
- Remove from oven, spoon marinara sauce over each piece, then sprinkle with shredded mozzarella.
- Return to oven and bake for an additional 10 minutes until cheese melts and bubbles.
- Garnish with fresh basil if desired. Serve hot with pasta, garlic bread, or salad.
Notes
- Use panko breadcrumbs for extra crunch.
- For gluten-free, substitute breadcrumbs with almond flour or gluten-free seasoned breadcrumbs.
- Prepare chicken ahead of time and refrigerate before baking to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 piece (about 1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 125 mg