Baked Mozzarella Chicken

15 m
Prep Time
30 m
Cook Time
14
Ingredients

Ingredients 4 Servings

  • 1 1/2 pounds (750 grams) boneless skinless chicken breasts
  • 1/2 cup (125 mililiters) flour
  • 1 teaspoon (5 mililiters) garlic powder, such as Club House®
  • 1/2 teaspoon (2 mililiters) salt
  • 1/4 teaspoon (1 mililiters) ground black pepper, such as Club House®
  • 3 large eggs
  • 1 tablespoon (15 mililiters) water
  • 1 1/2 cups (375 mililiters) panko bread crumbs
  • 1/2 cup (125 mililiters) shredded Parmesan cheese
  • 2 tablespoons (30 mililiters) Basil , , divided
  • 1 can (398 mililiters) tomato sauce
  • 1 can (398 mililiters) diced tomatoes, drained
  • 2 teaspoons (10 mililiters) Chunky Garlic
  • 2 cups (500 mililiters) shredded mozzarella cheese

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 1 Preheat oven to 425°F (220°C). Pat chicken dry with paper towels, set aside. Mix flour, garlic powder, salt and pepper in a shallow dish. In a separate shallow dish, mix eggs and water with wire whisk. In a third shallow dish, mix panko, Parmesan and 1 tablespoon (15 ml) of the Lightly Dried Basil.
  • 2 Coat each chicken breast in flour mixture, shaking off any excess. Dip in egg mixture, then press in panko mixture to coat. Discard any remaining coating mixtures. Arrange chicken on a parchment-lined shallow baking pan.
  • 3 Bake 15 to 20 minutes or until chicken is cooked through and lightly browned.
  • 4 Meanwhile, mix tomato sauce, diced tomatoes, Garlic Paste and remaining 1 tablespoon (15 ml) Lightly Dried Basil in small saucepan. Bring to boil. Cook and stir 4 to 5 minutes or until sauce is slightly thickened.
  • 5 Spread sauce evenly over each chicken breast. Sprinkle with shredded mozzarella. Return to oven and bake 5 minutes longer or until cheese is melted. Sprinkle with additional Lightly Dried Basil, if desired.

Reviews

Related Recipes