2 tablespoons of olive oil
2 chicken breasts Approximately 1 pound of chicken in total
1 cup panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon of kosher salt
1/2 teaspoon black pepper
1 cup marinara sauce
1 ½ cups of shredded mozzarella cheese
2 tablespoons chopped parsley optional, for garnish
Line a baking sheet with aluminum foil, and brush the foil with olive oil. Adjust the oven rack so that it is in the second space from the top. Preheat the oven to 400°F.
Cut the chicken breasts in half and crush them to an even thickness: Cut the middle of the chicken breast as if you were going to butterfly it (opening it like a book), but cut to the end to get two pieces of equal size.
After cutting the chicken breasts in half, place them in a gallon-sized zipper bag in an even layer, close it, then pound them with a meat pestle or rolling pin to an even thickness. You can also place the chicken breasts between two layers of cling film instead of a ziplock bag if you prefer.
Pat the chicken breasts dry with paper towels and season with salt and pepper.
In a shallow dish, mix the panko breadcrumbs, grated Parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
In another shallow dish, whisk an egg.
Dip a chicken breast in the egg and then in the breadcrumb mixture. Make sure the chicken breast is completely coated in the breadcrumb mixture, and gently press down with your hand to help the crumbs stick to the chicken. Place the chicken breasts on the prepared baking sheet and repeat with the remaining chicken pieces.
Place the baking sheet in the oven on the second track from the top. Bake for 15 minutes or until chicken is cooked through.
Turn chicken over, pour 1/4 cup marinara sauce over each piece of chicken and cover with cheese. Return to the oven. Turn on the oven grill. Broil for 2 to 4 minutes, until cheese is melted and bubbly and the edges of the chicken are golden brown.