2 deep dishes/bowls for (breading and egg stations)
4-65 ounceschicken breasts, flattened
½cupseasoned bread crumbs
¼cuppanko bread crumbs
¼cupgrated Parmesan cheese
½cupmozzarella cheese, shredded
½cupmarinara sauce(store-bought or homemade)
fresh basil, julienned
Preheat the oven to 450°F and prepare a baking dish with non-stick spray. Place the chicken breasts in a plastic bag, remove the air and seal it. Gently pound the chicken a rolling pin or something flat and heavy to flatten the chicken breasts to be the same size. This will help all the chicken breasts cook at the same time.
Add the breadcrumbs, panko, and parmesan cheese in one of the deep dishes or a bowl and stir everything together. Melt the butter and place it in the other dish to create an assembly line to bread the chicken.
Dip one chicken breast in the butter and allow the excess to drain off. Next, place the buttered chicken breast in the bread crumb mixture and fully coat the chicken on both sides. Place the breaded chicken in the prepared baking dish. Repeat with all of the chicken breasts. Once all of the chicken has been breaded, spray the top of the chicken with a little more oil spray. Place the dish in the oven and bake for 25 minutes.
Remove the pan from the oven and spoon some of the sauce on top of each piece of chicken. Sprinkle cheese on top of the sauce and return to the oven. Cook for another 5 minutes. I like to broil the top of the chicken for 2-3 minutes at the very end of cooking.
Remove the dish from the oven and sprinkle the fresh basil on top. Enjoy!