This Italian classic is a welcomed dish as the weather turns cold. I use my vegetarian marinara to top the chicken as it is lighter than a meat sauce and allows the lightly breaded, moist and flavorful chicken and cheesy goodness to shine.
marinara (get my homemade recipe here)
4 chicken breasts-boneless, skinless
3 eggs-whisked
1 1/2 cup bread crumbs*
3 tbsp olive oil (more for sautéing if needed)
1 or 2 large buffalo mozzarella balls-sliced
1 1/2 tsp garlic powder
1/4 oregano
pepper
salt
Season the bread crumbs with garlic powder, oregano and a pinch of salt and pepper.
Pound chicken to 1/3″ thick, salt and pepper each piece on both sides and set aside.
Prepare your assembly line set up. Place the seasoned chicken next to the bowl with whisked eggs, next to the bowl of seasoned bread crumbs and be sure your non stick pan with olive oil is hot.
Dip the chicken in the egg, then the bread crumbs and place in pan to sauté for 1-2 minutes per sides until golden (not cooked through-stil raw).
Place golden chicken in a baking dish that has been oiled. Bake for 40 minutes remove from oven, add cheese and return to oven for the last 20 minutes. Remove from oven and let rest for 5-10 minutes and enjoy.
* You can use gluten free bread crumbs!
