Easy Chicken Parmesan

Ingredients:

2 boneless, skinless chicken breasts cut in halves (so you have 4 pieces total)
Salt & pepper
2 eggs, beaten
1 cup plain bread crumbs
1/3 cup grated parmesan cheese
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
2 tablespoons flour
3/4 cup olive oil for frying
1/2 cup your favorite tomato or marinara sauce (I like to use Rao’s)
1/2 cup fresh mozzarella cheese cut into small pieces
Additional parmesan cheese for topping
Fresh basil leaves for garnish

Directions:

Preheat oven to 400 degrees F. Put chicken breasts in a resealable freezer bag. On a solid surface, pound chicken with a meat mallet until about 1/2 inch thick. If you don’t have a mallet, you can use a rolling pin or the side of an empty wine bottle. Season the chicken breasts well with salt and pepper.

Mix bread crumbs, grated parmesan cheese, garlic powder, onion powder, dried basil and oregano in a bowl and set aside. Sprinkle seasoned chicken breasts with flour on both sides. Dip flour coated chicken breasts in beaten eggs mixture. Next, dredge them in bread crumb mixture. Repeat with 3 remaining chicken breasts.

In a large skillet on medium-high temperature, heat olive oil. Cook chicken breasts until golden brown (about 3 minutes per side). Transfer chicken breasts into a large ovenproof baking dish in one layer. Top evenly with tomato or marinara sauce and mozzarella cheese. Bake until chicken is fully cooked through and cheese is melted (about 15-20 minutes).

Top with additional parmesan cheese and fresh basil leaves for garnish. Serve and enjoy!