Chicken Parmesan with Quick Marinara

Preheat the oven to 500 degrees F.

Working with one chicken breast at a time, pound out the chicken between two sheets of plastic wrap using a rolling pin.

Set up the bread station putting flour on one shallow plate, lightly whisked egg whites in a large shallow bowl, and breadcrumbs and parmesan cheese mixed together on a third plate.

Season all chicken breasts on both sides with salt and pepper. Working with one breast at a time, coat in flour on both sides, dip in egg whites letting any excess drip off, then coat with bread crumbs and parmesan mixture on both sides. Repeat with all chicken breasts.

Heat up the olive oil (divided equally) in each of two large oven-proof saute pans over medium-high heat. Place two chicken breasts in each hot pan. Cook for 2-3 minutes per side. After flipping the chicken breasts to the other side, top each with two slices of mozzarella. After cooking on the second side, place pans in the oven. Cook for another 2-3 minutes in the oven until the cheese is melted.

While chicken is cooking, heat the marinara sauce, tomatoes, and torn basil leaves in a small saucepan over medium heat. Bring to a simmer and let cook for 2-3 minutes. Season to taste with salt and pepper.

To serve, place a chicken breast on an individual dinner plate (over a layer of pasta, if desired). Top each chicken breast with 1/2 cup of marinara sauce. If desired, top with additional cheese. Serve immediately.