Crispy Baked Chicken Parmesan

- Preheat oven to 450 degrees F. Lightly grease a 9x13 baking dish and set aside.
- Set out 3 shallow dishes (pie plates or bowls work great). Fill the first with 1/2 cup all purpose flour, 1 teaspoon salt, and 1/4 teaspoon pepper and stir together. In the second dish whisk 2 large eggs until yolk and whites are combined. In the third dish stir together 1/2 cup panko bread crumbs, 1/2 cup Italian style bread crumbs, 1 teaspoon garlic powder, and 1/4 cup grated parmesan cheese.
- Coat 4 thin boneless skinless chicken breasts in the flour mixture, then dip into the egg mixture to coat, finally coating in the bread crumb mixture. Make sure the chicken is well coated. Set aside.

Pour 1/4 cup olive oil and 1/4 cup butter into a heavy skillet over medium high heat. Once butter has melted, add in breaded chicken and fry for 2-3 minutes on each side until chicken is well browned. Transfer to the lightly greased baking dish.
Spread or drizzle 1 cup marinara sauce on top of each chicken breast. Top chicken with 8 ounces fresh mozzarella, about 2 slices for each breast. Then sprinkle the remaining 1/4 cup parmesan cheese on top.
Bake in the preheated 450℉ oven until cheese is bubbly and browned and chicken is cooked to a safe internal temperature of 165 degrees Fahrenheit, about 15-20 minutes. Sprinkle with 1/4 cup chopped fresh basil and serve hot. Serve plain over or over 16 ounces spaghetti pasta (optional).

Large, plump chicken breasts aren't the best fit for this recipe as they take longer to cook all the way through. If you aren't able to purchase thin chicken breasts that lay a little flatter, be sure to use a mallet to pound them down to a more even thickness.
Serving your chicken parm over pasta? You may want an additional 1 to 2 cups of marinara if you want enough sauce to coat the pasta.

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