Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
  • 0.5 cup mayonnaise
  • 0.5 tsp garlic salt
  • 0.25 tsp cracked black pepper
  • 1.5 cups Panko breadcrumbs
  • 0.75 cup freshly grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • 2 cups marinara sauce
  • 8 oz fresh mozzarella cheese, sliced or shredded
  • 0.25 cup fresh basil, chiffonade

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or set a wire rack over it.
  2. Place the chicken breasts between sheets of plastic wrap and pound them to a uniform 2 cm thickness.
  3. In a small bowl, whisk together 0.5 cup mayonnaise, 0.5 tsp garlic salt, and 0.25 tsp cracked black pepper.
  4. In a separate shallow dish, combine 1.5 cups Panko, 0.75 cup Parmesan, 1 tsp Italian seasoning, and 0.5 tsp smoked paprika.
  5. Use a brush or spatula to coat each chicken breast thoroughly with the mayo mixture. Ensure no bare spots remain to keep the juices locked in.
  6. Press each mayo coated breast firmly into the Panko mixture. Press down hard to make sure the crumbs adhere in a thick layer.
  7. Place the chicken on the prepared pan. Bake for 15 minutes until the crust is golden and firm.
  8. Remove from the oven. Spoon 0.5 cup of marinara over each breast, leaving the edges exposed.
  9. Top each breast with 2 oz of the mozzarella cheese. Return to the oven for 5 minutes until the cheese is bubbling and slightly browned.
  10. Let the chicken rest for 3 minutes. Sprinkle with 0.25 cup fresh basil and serve immediately while the cheese is still stretchy.