Ingredients
- 1 1/2 pounds (750 grams) boneless skinless chicken breasts
- 1/2 cup (125 milliliters) flour
- 1 teaspoon (5 milliliters) garlic powder, such as Club House®
- 1/2 teaspoon (2 milliliters) salt
- 1/4 teaspoon (1 milliliters) ground black pepper, such as Club House®
- 3 large eggs
- 1 tablespoon (15 milliliters) water
- 1 1/2 cups (375 milliliters) panko bread crumbs
- 1/2 cup (125 milliliters) shredded Parmesan cheese
- 2 tablespoons (30 milliliters) Basil , , divided
- 1 can (398 milliliters) tomato sauce
- 1 can (398 milliliters) diced tomatoes, drained
- 2 teaspoons (10 milliliters) Chunky Garlic
- 2 cups (500 milliliters) shredded mozzarella cheese
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Preheat oven to 425°F (220°C). Pat chicken dry with paper towels, set aside. Mix flour, garlic powder, salt and pepper in a shallow dish. In a separate shallow dish, mix eggs and water with wire whisk. In a third shallow dish, mix panko, Parmesan and 1 tablespoon (15 ml) of the Lightly Dried Basil.
- 2 Coat each chicken breast in flour mixture, shaking off any excess. Dip in egg mixture, then press in panko mixture to coat. Discard any remaining coating mixtures. Arrange chicken on a parchment-lined shallow baking pan.
- 3 Bake 15 to 20 minutes or until chicken is cooked through and lightly browned.
- 4 Meanwhile, mix tomato sauce, diced tomatoes, Garlic Paste and remaining 1 tablespoon (15 ml) Lightly Dried Basil in small saucepan. Bring to boil. Cook and stir 4 to 5 minutes or until sauce is slightly thickened.
- 5 Spread sauce evenly over each chicken breast. Sprinkle with shredded mozzarella. Return to oven and bake 5 minutes longer or until cheese is melted. Sprinkle with additional Lightly Dried Basil, if desired.
