A delightful twist on the classic Chicken Parmesan, featuring a crispy baked coating and a rich marinara sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, whisk together the eggs until well blended.
Adding a splash of water to the eggs can make the coating lighter.
Combine the panko breadcrumbs, Italian seasoning, garlic powder, and grated Parmesan cheese in another bowl.
Toast the breadcrumbs lightly in a pan for extra crunch.
Dip each chicken breast into the egg mixture, then coat it thoroughly with the breadcrumb mixture.
Press the breadcrumbs onto the chicken to ensure they stick well.
Place the coated chicken breasts into a baking dish sprayed with nonstick spray.
Arrange the chicken pieces without overlapping for even cooking.
Bake the chicken in the preheated oven for 25 minutes.
Check the chicken halfway through and rotate the dish for even browning.
Remove the dish from the oven and pour marinara sauce evenly over the chicken.
Warm the marinara sauce slightly before pouring for better heat distribution.
Sprinkle shredded mozzarella cheese over the chicken and return the dish to the oven.
For a golden top, switch to broil mode for the last 2 minutes.
Bake for an additional 15 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
Serve the chicken hot, garnished with fresh basil if desired.
Pair with a side of pasta or a fresh salad for a complete meal.
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