Baked Mozzarella Chicken with Basil

  • 15m

    prep time

  • 30m

    Cook Time

  • 15





  • 1 ½ lbs bonless, skinless chicken breast, thinly sliced
  • ½ cup flour
  • 1 teaspoon garlic powder, such as McCormick
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, such as McCormick Pure Ground Black Pepper
  • 3 large eggs
  • 1 tablespoon water
  • 1 ½ cups panko bread crumbs
  • ½ cup Parmesan Cheese, shredded
  • 2 tablespoon Gourmet Garden Gourmet Garden™ Lightly Dried Basil, Lightly Dried
  • 14 ounces canned diced tomatoes, drained
  • 2 teaspoon Gourmet Garden Gourmet Garden™ Chunky Garlic Stir-in Paste, Stir-In Paste
  • 2 cups Mozzarella Cheese, shredded
  • 15 ounces tomato sauce

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, shredded Parmesan and 1 tbsp. of the Gourmet Garden Lightly Dried Basil.

  • Coat each piece of chicken in flour mixture, shaking off any excess. Discard any remaining flour mixture. Dip each piece of chicken in egg mixture, then press in panko mixture to coat. Arrange chicken on a parchment-lined shallow baking pan.

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

  • Meanwhile, stir together tomato sauce, Gourmet Garden Garlic Stir-In Paste and remaining 1 tbsp. of the Gourmet Garden Lightly Dried Basil in a small saucepan and bring to a boil. Cook 4 to 5 minutes or until sauce is slightly thickened.

  • Spread tomato sauce evenly over each piece of chicken. Sprinkle with shredded mozzarella. Return to oven and bake 5 minutes longer or until cheese is melted. Sprinkle with additional basil, if desired.