You gotta love a dinner that takes minimal prep and then you throw it in the oven. There are some days that I still have that feeling of not wanting to cook because everything is hard and it takes soooo much time to prep and I have too much to do. But this one was exactly the opposite. I was surprised at how fast the prep went and clean up and that while the chicken was cooking in the oven I was able to finish straightening up the house. Gotta love it when you can multitask.
2 boneless, skinless Chicken Breasts
1/2 cup Italian Seasoned Breadcrumbs
1/4 cup Panko Breadcrumbs
1/4 cup grated Parmesan Cheese
1/4 tsp Garlic Powder
1/4 tsp Black Pepper
2 Eggs, healthier version use whites only
Fresh Basil, opt
Serving: Pasta, Zoodles, or by itself
Preheat the over to 400*F.
Line baking sheet with parchment paper and lightly coat with cooking spray.
Cut each chicken breast in half lengthwise so that you have 4 total pieces.
Pound each piece to tenderize it and set aside.
In a gallon back, toss together the italian and panko breadcrumbs, parmesan, garlic powder, and S&P then pour onto a shallow plate.
In a sparate bowl, whisk the egg.
Arrange your work station in the following order: tenderized chicken, egg bow, breadcrumb mixture, baking sheet.
Work with one breast at a time and dip each piece into the egg mixture letting excess drain off, then dredge through the breadcrumbs and place on the baking sheet.
Lightly coat tops of chicken with cooking spray.
Bake chicken until cooked through, about 15 min (about 165*F) and crumbs are brown.
Remove from oven, top each piece with some mozzarella and about 2 tbsp of tomato sauce.
(I had a jar of 3 cheese open in my fridge so that’s what I used.)
Return to the oven and bake until cheese is melted, about 3-5 minutes.
Sprinkle with basil and serve immediately.
Top with extra sauce if desired.