Ingredients
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 teaspoons garlic powder
1 teaspoon dried Italian herbs
Salt and pepper to taste
2 large eggs
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Fresh parsley for garnish (optional)
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 teaspoons garlic powder
1 teaspoon dried Italian herbs
Salt and pepper to taste
2 large eggs
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Fresh parsley for garnish (optional)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
In another shallow dish, beat the eggs.
Dip each chicken breast into the beaten eggs, ensuring it’s fully coated, then press it into the breadcrumb mixture, coating both sides evenly.
Place the coated chicken breasts on the prepared baking sheet. Drizzle the olive oil over the top of the chicken.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown.
Remove the baking sheet from the oven and sprinkle the mozzarella cheese evenly over the chicken breasts.
Return the chicken to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley if desired, and serve hot.
Variations & Tips
For a spicier version, add a pinch of red pepper flakes to the breadcrumb mixture. You can also substitute the mozzarella with provolone or a blend of Italian cheeses for a different flavor profile. If you’re looking to make this dish gluten-free, simply replace the panko breadcrumbs with gluten-free breadcrumbs. For an extra layer of flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, and minced garlic for an hour before breading.
