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1
Grease a 13 x 9-inch baking pan.
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2
In a shallow dish mix together the breadcrumbs with the next 5 ingredients.
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3
In another small shallow dish whisk the eggs.
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4
Heat oil in a skillet over medium-high heat (use enough oil to coat bottom of the skillet).
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5
Dip the breasts first in the egg (shaking off any excess egg) and then coat in the breadcrumbs mixture.
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6
Place in oil and cook on both sides until browned (about 3-4 minutes on each side, do not cook the breasts completely just until the outside breadcrumb coating is lightly browned).
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7
Place the browned breasts single layer in the greased casserole dish.
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8
At this point you can cool and refrigerate until ready to bake.
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9
Spread about 1/4 to 1/3 cup the marinara sauce over the browned breasts (not too much sauce or it will cause the outside breading to turn soggy and soft, if you do not mind that then use as much sauce as you like!).
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10
Set oven to 350 degrees, oven rack set to bottom position.
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11
Bake for about 35 for smaller thin breasts and 45 minutes for thicker-sized breasts or until the chicken is done (if you are baking the chicken from refrgerated then cooking time might take a little longer, cooking time will vary depending on the size of the chicken breasts).
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12
Remove the chicken and place 1 or 2 slices of mozzeralla cheese on top of each cooked breast then return to oven for anout 4-5 minutes or until cheese is hot and bubbly or place under the broiler to melt cheese.
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13
Delicious.
