Baked Mozzarella Chicken

15 m
Prep Time
30 m
Cook Time

Servings: 4


  • 1 1/2 pounds boneless skinless chicken breast
  • 1/2 cup flour
  • 1 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Pure Ground Black Pepper
  • 3 large eggs
  • 1 tablespoon water
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoon Gourmet Garden™ Lightly Dried Basil, divided
  • 1 can (15 ounces) tomato sauce
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 2 teaspoon Gourmet Garden™ Minced Garlic Stir-In Paste
  • 2 cups shredded mozzarella cheese, shredded


(per Serving)

Nutrition information coming soon


  • 1 Preheat oven to 425°F. 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 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 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 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.