Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1 cup Panko or Italian seasoned breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 3/4 cup marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • fresh basil leaves

Instructions:

  1. Pat the chicken breasts dry with paper towels. Place them between two sheets of parchment paper and use a meat mallet or rolling pin to pound them to an even 1.2cm (1/2 inch) thickness. Season both sides lightly with salt and pepper. Note: Dry meat helps the mayo stick better.
  2. In a shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, and Italian seasoning. Mix it well so the herbs are evenly distributed.
  3. Slather a thin, even layer of mayonnaise over the top of each chicken breast. Don't go overboard, just a velvety coating. Press the mayo coated side firmly into the Parmesan mixture, ensuring the crumbs are packed tight.
  4. Place a wire rack on a rimmed baking sheet. Arrange the chicken on the rack. Note: This prevents the bottom from getting soggy.
  5. Bake at 200°C (400°F) for 12-15 minutes until the coating is golden and sizzling.
  6. Remove from the oven. Top each piece with a dollop of marinara and a generous handful of mozzarella.
  7. Return to the oven for 3-5 minutes until the cheese is bubbling and golden.
  8. Garnish with fresh basil leaves before serving.