Instructions
• Preheat oven to 220°C (425°F).
• Season chicken lightly with salt.
• In a bowl, mix breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper.
• In another bowl, whisk eggs and flour until smooth.
• Dip each chicken piece into the egg mixture, then coat with the breadcrumb mixture.
• Press gently to help the coating stick.
• Heat olive oil in a pan over medium-high heat.
• Fry chicken for about 1–2 minutes per side until lightly golden.
• Transfer to a baking dish.
• Bake for 5–10 minutes until fully cooked.
• Meanwhile, prepare the sauce: sauté onion and garlic in olive oil until soft.
• Add crushed tomatoes, diced tomatoes, herbs, sugar, salt, and pepper.
• Simmer for a few minutes until slightly thickened.
• Spoon marinara sauce over the chicken.
• Add mozzarella cheese on top.
• Return to oven briefly until cheese is melted.
• Garnish with fresh basil and serve warm.
Go to the next page to get the Amount Per Serving
Amount Per Serving
• Calories: 420 kcal
• Total Carbs: 18 g
• Protein: 40 g
• Fat: 22 g
• Saturated Fat: 9 g
• Sodium: 520 mg
• Fiber: 3 g
• Sugar: 6 g
• Calcium: 220 mg
• Iron: 2.5 mg
• Net Carbs: 15 g
💡 Tips
• Use gluten-free panko for extra crispiness.
• Don’t skip the quick pan-fry—it helps create a golden crust before baking.
• Serve with gluten-free pasta or salad for a complete meal.