I found this online and altered it a bit. Wish I could find the original to give credit! Made this dish last night, and my husband, Roy, really liked it. (A tip: if you don’t have the time, you can just use the purchased jar of marinara sauce and not add the onions and garlic, but throw in a few of the spices to your liking. I’ve done it both ways, and each time it was good.)
INGREDIENTS
•1 egg
•3/4 cup breadcrumbs or panko breadcrumbs
•1/4 cup finely grated Parmesan
•3 tablespoons olive oil, divided, plus more for brushing
•1 teaspoons dried oregano, divided
•1/2 teaspoon kosher salt, divided
•1/2 teaspoon freshly ground black pepper, divided
•2 chicken cutlets, pounded 1/2″ thick or 4 chicken tenders, flattened
•1/3-1/2 cup grated mozzarella
•1/2 medium onion, chopped
•2 garlic cloves, finely chopped
•1 jar marinara sauce (may only need 2/3-3/4; depends on how much sauce you like and if you having the side of pasta)
•1/4 teaspoon crushed red pepper flakes (optional)
•1/4 cup (packed) basil leaves, divided, torn if large, plus more for serving
- Side of pasta (optional)
PREPARATION
Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 425°F.
Beat egg in a large shallow bowl. Mix breadcrumbs, Parmesan, 1-1/2 Tbsp. oil, 1/2 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate. (If you like it spicy, add some red pepper here, about 1/8 teaspoon, as well as to the sauce. I did, and my husband liked the kick!)
Working with one cutlet at a time, sprinkle with salt and pepper, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere.
Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 10 minutes (it may take less if you pounded it really thin), then carefully flip and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 7-10 minutes more. (Be sure to get your water boiling if you are going to serve a side of pasta).
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/8 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally.
Put some sauce on plates. Top with chicken. Serve with side of pasta, topped with remainder of sauce, additional shredded parmesan and torn basil.
Leave A Comment