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Category: Chicken
Prep Time: Cook Time: Total Time:
6 boneless skinless chicken breasts
2 large eggs, slightly beaten
1-1/2 cups dry breadcrumbs (use dry breadcrumbs only!)
1/4 cup freshly grated Parmesan cheese
1-1/2 teaspoons garlic powder
1 teaspoon dried Italian seasoning
1 teaspoon seasoning salt
1/2 teaspoon black pepper (can use more)
1/4 to 1/2 teaspoon cayenne pepper, or to taste
2 to 3 cups marinara sauce (use about 1/3 cup sauce for each breast)
6 slices mozzarella cheese (can use more)
Preheat oven to 350 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking pan.
In a shallow dish mix together the breadcrumbs with the next 5 ingredients. In another shallow bowl whisk the eggs.
Heat oil in a skillet over medium-high heat (use enough oil to coat bottom of the skillet). Dip the breasts first in the egg (shaking off any excess egg) and then coat in the breadcrumbs mixture.
Place in oil and cook on both sides until browned (about 3-4 minutes on each side, do not cook the breasts completely just until the outside breadcrumb coating is lightly browned). Place the browned breasts single layer in the greased casserole dish. (At this point you may cool and refrigerate the chicken until ready to bake.) Spread about 1/4 to 1/3 cup the marinara sauce over the browned breasts (not too much sauce or it will cause the outside breading to turn soggy and soft, if you do not mind that then use as much sauce as you like!).
Bake for about 45 minutes or until the chicken is done (if you are baking the chicken from refrigerated then cooking time might take a little longer also cooking time will vary depending on the size of the chicken breasts). Remove the chicken and place 1 or 2 slices of mozzarella cheese on top of each cooked breast then return to oven for about 4-5 minutes or until cheese is hot and bubbly or place under the broiler to melt cheese.
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BAKED MARINARA MOZZARELLA CHICKEN BREASTS
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Category: Chicken
Prep Time: Cook Time: Total Time:
6 boneless skinless chicken breasts
2 large eggs, slightly beaten
1-1/2 cups dry breadcrumbs (use dry breadcrumbs only!)
1/4 cup freshly grated Parmesan cheese
1-1/2 teaspoons garlic powder
1 teaspoon dried Italian seasoning
1 teaspoon seasoning salt
1/2 teaspoon black pepper (can use more)
1/4 to 1/2 teaspoon cayenne pepper, or to taste
2 to 3 cups marinara sauce (use about 1/3 cup sauce for each breast)
6 slices mozzarella cheese (can use more)
Preheat oven to 350 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking pan.
In a shallow dish mix together the breadcrumbs with the next 5 ingredients. In another shallow bowl whisk the eggs.
Heat oil in a skillet over medium-high heat (use enough oil to coat bottom of the skillet). Dip the breasts first in the egg (shaking off any excess egg) and then coat in the breadcrumbs mixture.
Place in oil and cook on both sides until browned (about 3-4 minutes on each side, do not cook the breasts completely just until the outside breadcrumb coating is lightly browned). Place the browned breasts single layer in the greased casserole dish. (At this point you may cool and refrigerate the chicken until ready to bake.) Spread about 1/4 to 1/3 cup the marinara sauce over the browned breasts (not too much sauce or it will cause the outside breading to turn soggy and soft, if you do not mind that then use as much sauce as you like!).
Bake for about 45 minutes or until the chicken is done (if you are baking the chicken from refrigerated then cooking time might take a little longer also cooking time will vary depending on the size of the chicken breasts). Remove the chicken and place 1 or 2 slices of mozzarella cheese on top of each cooked breast then return to oven for about 4-5 minutes or until cheese is hot and bubbly or place under the broiler to melt cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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