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Ingredients (12)

• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 large eggs
• 1 cup panko bread crumbs, or more as needed
• 0.75 cup grated Parmesan cheese, divided
• 2 tablespoons all-purpose flour, or more if needed
• 0.5 cup olive oil for frying, or as needed
• 0.5 cup prepared tomato sauce
• 0.25 cup fresh mozzarella, cut into small cubes
• 0.25 cup chopped fresh basil
• 0.5 cup grated provolone cheese
• 2 teaspoons olive oil

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Instructions (7 steps)

1. Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
3. Season chicken thoroughly with salt and pepper. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides.
4. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
5. Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches, so you do not overcrowd the pan, until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
6. Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
7. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken rest briefly before serving.

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Ingredients (11)

• 2 chicken breasts ((large), about 1 1/2 lbs*)
• 1/2 cup all-purpose flour (or GF flour)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs (beaten until frothy)
• 1/2 cup Italian bread crumbs (*)
• 1/2 cup parmesan cheese (shredded or grated)
• 2 Tbsp Light olive oil ( to sauté)
• 3 cups marinara sauce (divided)
• 4 oz mozzarella cheese (1 cup shredded)
• 1 Tbsp fresh basil (or parsley, chopped for optional garnish)

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Instructions (4 steps)

1. Prepare the chicken - Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets. *Pound larger chicken breasts to 1/3-inch thick. Season with salt and pepper.
2. Set up dredging station - In the first shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese. Dip both sides of each chicken cutlet into the flour, tapping off the excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs. Let the breading sit for 5 minutes so it adheres better when frying.
3. Pan-fry - Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan) - the chicken should sizzle. Sauté 3-4 min per side or until golden brown - it doesn't have to be cooked through at this point.
4. Assemble and bake - Pour half of the marinara* into a 9x13 casserole baking dish. Arrange chicken over the sauce in a single layer. Top each chicken down the center with remaining marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until the chicken reaches a safe 165˚F on an instant-read thermometer, the cheese is melted, and the sauce is bubbling. Garnish with chopped parsley or basil if desired.

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Ingredients (8)

• 4 boneless, skinless chicken breasts (about 8 oz each, sliced in half lengthwise to make 8)
• 3/4 cup seasoned breadcrumbs (such as 4C, you can also use GF crumbs)
• 1/4 cup grated Parmesan cheese (or Romano cheese)
• 2 tbsp butter (melted, or olive oil)
• 3/4 cup part-skim mozzarella cheese (I like Polly-o)
• 1 cup marinara sauce
• cooking spray
• basil (or parsley, optional for garnish)

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Instructions (5 steps)

1. Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
2. Combine breadcrumbs and Parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
3. Lightly spray a little more oil on top and bake in the oven for 25 minutes.
4. Remove from oven, spoon 1 tablespoon marinara sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
5. Bake 5 more minutes or until cheese is melted.

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