Spicy Baked Chicken Parmesan

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  salt and pepper
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  0.5 cup Flour, All-Purpose, White
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  2 Egg, Whole, Large(88g)
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  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

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  1 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.5 cup Basil, Fresh
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  optional topping: crushed red peppers
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  0.7 cup Bread Crumbs, Panko, Dry
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tsp Italian seasoning
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  coarse sea salt and freshly-cracked black pepper
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  6 Garlic(18g)
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  28 oz Tomato, Canned, Crushed
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  0.3 tsp Red pepper flakes
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  1.5 tsp 1 1/2 teaspoons coarse salt
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  0.3 tsp Oregano, Dried
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  0.3 tsp 1/4 teaspoon black pepper
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  1 1 large sprig of fresh basil

Instructions

1. 1Heat the olive oil in a large sauté pan over medium-high heat. Add the fresh garlic and sauté for 1 minute, stirring frequently, until fragrant. Add the canned crushed tomato, red pepper flakes, oregano, salt, and pepper, and stir to combine. Gently stir in the basil sprig, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the sauce thickens and deepens in color. Discard the basil sprig and season with additional salt and pepper as needed. Set the spicy marinara sauce aside.
2. 2Spread the panko breadcrumbs in an even layer on a baking sheet and bake at 375°F for 3–5 minutes until golden brown and toasted, watching carefully so they don't burn. Remove from oven and let cool slightly, then combine with the grated Parmesan, Italian seasoning, salt, and pepper in a medium bowl and whisk until evenly mixed.
3. 3Spread the flour on one plate, whisk the eggs in a medium bowl, and spread the panko-Parmesan mixture on another plate. Season both sides of each chicken breast with salt and pepper.
4. 4Dip each chicken breast in the flour, shaking off excess, then dip in the whisked eggs until fully coated, then dip in the panko-Parmesan mixture until evenly coated on all sides. Place coated chicken on a parchment-lined baking sheet and lightly spray with cooking spray.
5. 5Bake at 425°F for 15 minutes, then flip the chicken breasts and bake for another 5 minutes, until the coating is golden brown and crispy and the internal temperature reaches 165°F.
6. 6Remove from oven, top each chicken breast with a spoonful of the spicy marinara sauce and approximately 1/4 cup of the part-skim mozzarella. Return to oven and bake for 5 minutes at 425°F until the cheese is melted and bubbly.
7. 7Remove from oven and sprinkle each piece with fresh basil and additional red pepper flakes if desired.
8. 8Divide the cooked chicken evenly into 4 airtight containers while hot, adding remaining marinara sauce as desired. Store in the refrigerator for up to 4 days.