This is a crowd pleaser at my house – and much healthier than some of the deep fried versions available when eating out.  I find a mixture of regular bread crumbs with Panko gives the chicken coating a crispier texture, but you can use all regular breadcrumbs as well.  If you can’t find the Italian seasoned variety, just add a tsp or so of Italian seasoning blend to plain bread crumbs.  I will have to add some pictures at a later date!  I completely forgot to take any last time I made this.

Ingredients:

•  4-6 (6 oz each) boneless, skinless chicken breast pieces, pounded thin
• 1/2 c Italian seasoned breadcrumbs
• 1/4 c Panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil, plus extra to brush cookie sheet
• 1-2 c of jarred or homemade marinara sauce (or more if you serve with pasta!)
• 1 c shredded mozzarella cheese

Directions:

1. Preheat oven to 450°F.
2. Line a baking sheet with parchment paper and brush the parchment lightly with olive oil.
3. Combine breadcrumbs and Parmesan cheese in a bowl.
4. Place 2 TB olive oil in a small bowl.
5. Lightly brush the olive oil onto a piece of the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
6. Bake in the oven for 20-25 minutes, until chicken is cooked through.
7. Remove from oven, spoon 1-2 tbsp sauce over each piece of chicken, then top each with 1-2 TB shredded mozzarella cheese.
8. Return chicken to oven and cook until cheese is melted, around 5 minutes.
9. My kids like this over pasta, I like it with a salad on the side, or sometimes over spaghetti squash.