Breaded chicken browned in a skillet, then baked under marinara and mozzarella. Served with squash fritters, which is what makes it a garden supper rather than a restaurant one.
Breaded chicken browned in a skillet, then baked under marinara and mozzarella. Served with squash fritters, which is what makes it a garden supper rather than a restaurant one.
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp Faith & Family This & That House Seasoning
- 2 eggs, beaten
- 1 Tbsp olive oil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
Preheat oven to 400°F. Pound chicken breasts to an even thickness.
In a shallow bowl, combine breadcrumbs, Parmesan cheese, and This & That House Seasoning. Dip chicken into beaten eggs, then coat in breadcrumb mixture.
Heat olive oil in a large skillet and brown chicken on both sides. Transfer chicken to a baking dish.
Spoon marinara sauce over each piece. Top with mozzarella cheese.
Bake for 15–20 minutes until chicken reaches 165°F and cheese is melted and bubbly.
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