Prep Time: 20 min. • Cook Time: 30 min.
Preheat oven to 425°F. Season chicken breasts with salt and pepper. Set up a dredging station with three shallow dishes. Place the flour in one. Crack and beat the egg in the second dish. Place the breadcrumbs and parmesan in the third one. Roughly chop the parsley.
Dip the chicken breasts in the flour, the beaten egg and then roll in the breadcrumbs to cover on all sides. Press the crumbs into the chicken to make sure they don’t fall off.
Heat a large fry pan over medium heat. Once hot, add olive oil and the chicken breasts. Cook the chicken breasts on one side until golden brown, about 4-5 minutes. Turn and continue to cook on the second side until golden brown. Transfer to paper towels to drain.
Pour half of the tomato sauce in the bottom of a 10x10-inch baking dish. Top with the chicken breasts then the remaining tomato sauce. Sprinkle with the Mozzarella. Place in oven and bake until bubbly and brown, about 15 minutes. For food safety, cook chicken to an internal temperature of 165°F. Sprinkle with chopped parsley.
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