4 boneless, skinless chicken breasts
1/2 cup flour
1 1/2 cups bread crumbs
1/3 cup grated parmesan cheese
2 tablespoons Italian Seasoning
1/4 cup Roasted Garlic Extra Virgin Olive Oil or other EVOO of your choice
3 cups homemade marinara sauce or a large jar of your favorite store bought sauce
1 cup shredded mozzarella cheese
1/4 cup shredded Parmigiano-Reggiano or Parmesan cheese
Salt and Pepper to taste
Fresh parsley and basil chopped as a garnish
Preheat an oven to 400°F.
Pound chicken breasts to 1 inch thick and cut them in half if they are too large.
Place flour in one a shallow bowl, well beaten eggs in a second shallow bowl and in a third shallow bowl combine bread crumbs, Italian Seasoning, grated Parmigiano-Reggiano and salt and pepper. Assemble your work are working left to right and dredge chicken into flour and remove any excess. Then dip chicken in beaten eggs and then into bread crumbs. Set aside in a single layer.
Preheat oil in a large non-stick pan or Dutch oven over medium high heat. Brown chicken in batches 4 to 5 minutes on each side until golden brown.
Place 1/2 of the marinara sauce in the bottom of a 9 x 13 dish and add browned chicken pieces. Top each piece with a couple tablespoons of marinara sauce, mozzarella and Parmigiano-Reggiano and pour any left over marinara around the chicken pieces.
Bake 20-25 minutes or until golden and bubbly and chicken reaches an internal temperature of 165°F. Sprinkle with fresh herbs and serve over pasta.