Baked Mozzarella Chicken

  • 15m

    prep time

  • 30m

    Cook Time

  • 15





  • 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™ Chunky Garlic Stir-in Paste
  • 2 cups shredded mozzarella cheese, shredded

Nutrition information

Nutrition information coming soon.


  • 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.

  • 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.

  • Bake 15 to 20 minutes or until chicken is cooked through and lightly browned.

  • 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.

  • 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.