A classic, hearty and well seasoned dish. Easy to prepare and worth every minute. Serve with side pasta or salad.
- 6 chicken breasts (use chicken thighs for extra juicy texture and deeper flavour)
- 1 egg, beaten
- 2 cups marinara sauce/or pasta sauce
- 1 cup mozzarella cheese
- 1 ½ cup breadcrumbs
- 6 tablespoons grated Parmesan cheese
- 4 tablespoons olive oil
Herbs & Spices – FinaMill it !
- 1 tablespoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried garlic
1.Preheat oven to 175°. Spray the baking dish with cooking spray.
2.Whisk water and egg together in a bowl until smooth.
3.FinaMill the spices into smaller size for extra aroma and taste, combine them with breadcrumbs and 2 tablespoons Parmesan cheese in a separate bowl.
4.Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double - coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
5.Bake in the preheated oven for 40 minutes. Pour marinara sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant - read thermometer inserted into the center should read at least 165 degrees F (75 degrees C)
6.FinaMill fresh ground pepper over chicken as desire. Serve with pasta