A delightful twist on the classic Chicken Parmesan, featuring a crispy breadcrumb coating and a rich marinara sauce.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a wire rack.
Using a wire rack allows the chicken to cook evenly and stay crispy.
In a bowl, whisk the eggs until well beaten. In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper.
Mix the breadcrumb mixture thoroughly to ensure even seasoning.
Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture, pressing gently to adhere. Repeat for all pieces.
Double-coating the chicken can make it extra crispy.
Place the breaded chicken on the prepared baking sheet or wire rack. Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and golden brown.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Remove the chicken from the oven and spoon marinara sauce over each piece. Sprinkle shredded mozzarella cheese on top. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Broil for 1-2 minutes at the end for a golden cheese topping.
Serve the chicken hot, garnished with fresh basil if desired. Pair with pasta or a side salad for a complete meal.
Let the chicken rest for a few minutes before serving to retain its juices.
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