Ingredients

The following ingredients have 4 Servings
  • Four (4- to 6-ounce) boneless, skinless chicken breast halves
  • Salt and freshly ground black pepper 
  • ¼ cup King Arthur Unbleached All-Purpose Flour
  • 1 large egg
  • 1 tablespoon water
  • ¾ cup Panko (Japanese) breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
  • 1 tablespoon ground flaxseed or wheat germ
  • 3 tablespoons extra virgin olive oil, divided
  • ¾ cup marinara sauce
  • 4 ounces Cabot Lite50 Sharp Cheddar, grated (about 1 cup)
  • 1 tablespoon chopped fresh basil

Instruction

  • PREHEAT oven to 375°F.
  • PLACE chicken breast halves between two pieces of plastic wrap or waxed paper; pound with heavy pan or meat mallet until about ¼-inch thick. Season both sides with salt and pepper.
  • PLACE flour in shallow bowl. In another shallow bowl, whisk together egg and water until well combined. In third bowl, combine breadcrumbs, Parmesan and flaxseed or wheat germ.
  • WORKING with one piece at a time, dredge both sides of chicken in flour, shaking off excess. Then dip in egg, allowing excess to drip off, and finally dredge in breadcrumb mixture until well coated.
  • HEAT about 1½ tablespoons of oil in large nonstick skillet over medium-high heat. Add chicken (in batches if necessary) and cook until golden on underside, about 2 minutes. Add remaining 1½ tablespoons oil, turn chicken over and cook until golden on second side, about 2 minutes longer.
  • TRANSFER to baking sheet and top each chicken breast evenly with some of marinara sauce and cheddar. Bake until chicken is cooked through to center and cheese is melted, about 7 minutes. Sprinkle with basil and serve.