Chicken Parmesan

Instructions

1. Prepare the chicken
   Season the pounded chicken breasts on both sides with 1/2 teaspoon salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup grated Parmesan cheese and the remaining 1/2 teaspoon salt.
2. Bread the chicken
   Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, coat completely in the breadcrumb mixture, pressing gently to adhere. Place breaded chicken on a plate and let rest for 5 minutes to help the coating stick.
3. Cook the chicken
   Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts (working in batches if necessary) and cook until golden brown, about 4-5 minutes per side. Transfer chicken to a paper towel-lined plate to drain excess oil.
4. Assemble and bake
   Preheat oven to 425°F (220°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange the browned chicken breasts on top of the sauce. Spoon the remaining marinara sauce over each chicken breast, then layer with mozzarella slices. Sprinkle with Italian herbs and chopped basil.
5. Bake to perfection
   Bake in the preheated oven until the chicken is cooked through and the cheese is melted and bubbly, about 15-20 minutes. The internal temperature of the chicken should reach 165°F (74°C). If you'd like the cheese more browned, broil for the last 2-3 minutes, watching carefully to avoid burning.
6. Serve
   Remove from the oven and let rest for 5 minutes. Garnish with additional fresh basil leaves and grated Parmesan cheese. Serve hot, alongside pasta if desired.