Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To get more cheesy coverage from the mozzarella, you can freeze it for a few minutes and then cut into superthin slices.

Ivy Manning
Recipe by Cooking Light April 2015


Recipe Summary

Serves 4 (serving size: 1 chicken breast half and about 3/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Heat a large skillet over medium heat. Add panko; sauté 3 minutes. Combine panko, Parmesan cheese, and butter in a small bowl.

  • Heat pan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes. Turn and cook 2 minutes. Remove chicken from pan. Add remaining 2 teaspoons oil to pan; swirl. Add onion and garlic to pan; sauté 2 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tomato, marinara sauce, stock, and 2 teaspoons oregano to pan. Return chicken to pan; bring to a boil. Sprinkle panko mixture and mozzarella over top. Place pan in oven. Bake at 400° for 10 minutes or until chicken is done. Top with remaining 1 teaspoon oregano.

Nutrition Facts

354 calories; fat 14.4g; saturated fat 5.1g; mono fat 5.5g; poly fat 1.4g; protein 42g; carbohydrates 12g; fiber 2g; cholesterol 128mg; iron 1mg; sodium 548mg; calcium 68mg.