This is one of Jason's favorites. Before I learned how to make Beef Wellington, this was the meal he would always request for special occasions. Then, when I was pregnant with Ashlyn, I craved Eggplant Parmesan all the time. Luckily for him, when I make Eggplant Parm for myself, I make Chicken Parm for him.
4 boneless, skinless chicken breasts
1 cup Italian Panko
1/3 cup freshly grated Parmesan
1-2 eggs, beaten
1/2 cup marinara sauce
4 oz fresh mozzarella
1. Preheat oven to 375. Line a baking sheet with parchment paper and spray the paper with cooking spray. Combine the breadcrumbs and Parmesan in a shallow dish. Place the beaten egg in another shallow dish. Dip the chicken breast in the egg, dredge in bread crumbs and place on prepared baking sheet. Bake for 30-40 minutes, flipping chicken halfway through.
2. Once chicken is cooked through, remove from oven. Place 1/4 cup marinara and 1 oz mozzarella on each chicken breast. Place under the broiler for about 5 minutes; until cheese is melted. Carefully remove from the oven and enjoy!