Ingredients
The following ingredients have 4 Servings
- 4 boneless skinless chicken breasts (or chicken thighs)
- 1 cup flour (all purpose or gluten free)
- 1 teaspoon Italian Seasonings
- 2 large eggs
- ¼ cup grated parmesan cheese
- ½ cup bread crumbs (gluten free is fine)
- ½ teaspoon garlic powder
- ¼ cup olive oil
- 2-3 cups marinara sauce
- 4 ounces mozzarella cheese (grated)
Instruction
- Preheat oven to 400° F.
- Pound chicken to approximately 1/2" thickness. If chicken pieces are very thick and uneven you may want to slice in half to make two thinner pieces before pounding to an even 1/2" thickness.
- Make four slits through the pieces to create the fingers. I placed my hand on top of the chicken and carefully cut between my fingers to get the correct placement.
- You will need three bowls that will be large enough for each chicken breast to fit easily (pie plates or storage containers will also work).- In bowl one mix flour and Italian seasoning. - In bowl two mix the eggs with two tablespoons water.- In bowl three mix breadcrumbs, garlic powder and parmesan cheese.
- Line up your workspace as follows: chicken, flour mixture, egg mixture, bread crumb mixture, plate or baking pan
- Place each chicken breast in the flour and make sure it is completely coated with flour, including between the fingers.
- Move the chicken breast to the egg mixture and make sure it is coated.
- Move the chicken to the breadcrumbs and set aside. Repeat with all breasts.
- In a large oven proof skillet (preferably cast iron) heat half of the olive oil. Cook half of the chicken breasts for 5 minutes a side. Remove from pan, add the remaining oil and cook the remaining breasts.
- Add half of the marinara sauce to the pan, place the chicken on top, add the remaining sauce and top each breast with shredded cheese.
- Bake for about 10 minutes until the chicken is cooked completely and the cheese is melted.
