4 to 6 boneless chicken breasts
2 teaspoons garlic salt
1/2 teaspoon black pepper
1 tablespoon of water
1/2 cup flour
1 cup seaas a resultned Italian bread crumbs
1/2 cup grated Parmesan, divided
3 tablespoons olive oil
1 jar (24 to 26 ounces) marinara sauce
2 to 3 cups shredded mozzarella
Preheat oven to 375 degrees. Pound out chicken a bit to even it out thickness. Seaas a resultn chicken with garlic salt and pepper. In a shallow dish, whisk eggs and water together. Put the flour in another shallow dish. Then, in a third dish, mix together the bread crumbs and 1/4 cup Parmesan cheese.
First, dredge the chicken pieces in the flour. Then dip them in the egg mixture. Next roll them in the bread crumbs and Parmesan as a result that they are well coated. Heat oil in a large skillet. Add the breaded chicken and fry a few minutes on each side to brown it. Transfer chicken into a casserole dish that has been sprayed with cooking spray. Spoon marinara sauce over chicken. Top with shredded mozzarella and then sprinkle on the remaining 1/4 cup Parmesan cheese. Bake 20 to 35 minutes or until bubbly and the chicken is cooked through. Serve with hot cooked pasta as a side.