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1
Set oven to 350 degrees F (oven rack set to lowest position).
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2
Spray a 13 x 9-inch baking pan with non-stick cooking spray.
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3
Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin).
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4
In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper.
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5
Place the flour in another shallow bowl or on a plate.
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6
Place the egg in a bowl and lighty beat (you should have 3 separate bowls).
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7
Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhear the mixture firmly to the chicken.
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8
Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil.
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9
Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish.
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10
Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken).
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11
If you are using the mozzarella cheese sprinkle over the top and around all the chicken.
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12
Top with about 1/4 to 1/3 cup Parmesan cheese.
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13
Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry).
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14
TO SERVE; slide a wide spatula underneath the breast/s along with some sauce and cheese that is left in the baking dish.
