Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 1 large (50g) egg, beaten
  • ½ cup (60g) whole wheat breadcrumbs
  • ⅓ cup (30g) grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) dried oregano
  • ½ cup (120ml) low-sodium marinara sauce
  • ¾ cup (85g) shredded part-skim mozzarella cheese
  • 2 tbsp (10g) fresh parsley, chopped

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the thickest part until the breast is a uniform ½ inch (1.25cm) thickness.
  2. Sprinkle both sides of the chicken with salt and pepper.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Set up a dredging station: Bowl 1 with beaten egg; Bowl 2 with mixed breadcrumbs, Parmesan, garlic powder, and oregano.
  5. Dip each breast into the egg, shaking off excess, then press firmly into the Parmesan mixture until fully coated.
  6. Optional: Lightly brush parchment with olive oil and sear chicken in a pan for 2 minutes per side before baking for extra crispiness.
  7. Place breaded chicken on the baking sheet. Spoon 2 tbsp (30ml) of marinara over each breast and top with a pinch of mozzarella.
  8. Bake for 15-20 minutes until the internal temperature reaches 165°F (74°C) and the cheese is bubbling and golden.
  9. Remove from oven and immediately sprinkle with fresh chopped parsley.