Spicy Baked Chicken Parmesan

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  Chicken Breast, Boneless Skinless(907g)

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

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  salt and pepper
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  Flour, All-Purpose, White(120g)
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  Egg, Whole, Large(100g)
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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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  Mozzarella Cheese(240g)

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

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  Basil, Fresh(120g)
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  optional topping: crushed red peppers
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  Bread Crumbs, Panko, Dry(160g)
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  Parmesan Cheese(80g)

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

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  Italian seasoning(5g)
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  coarse sea salt and freshly-cracked black pepper
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  Olive oil(30g)

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

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  Garlic
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  Tomato, Canned, Crushed
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  Red pepper flakes(1g)
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  1 1/2 teaspoons coarse salt
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  Oregano, Dried(1g)
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  1/4 teaspoon black pepper
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  1 large sprig of fresh basil

Instructions

1. 1Preheat oven to 425°F. Spread the panko breadcrumbs in an even layer on a baking sheet and bake for 3–5 minutes over medium-high heat 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.
2. 2Heat 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 a sprig of fresh basil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the sauce thickens and the oil on the surface turns deep orange. Discard the basil sprig and season with additional salt and pepper as needed. Set the spicy marinara sauce aside.
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.
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 the internal temperature of the chicken reaches 165°F.
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.