1.5 lbs boneless, skinless chicken breasts (about 3 large breasts) or chicken cutlets

½ cup whole wheat flour

3 large eggs

1.5 cups shredded mozzarella

1.5 cups marinara sauce

1 cup whole wheat bread crumbs (unseasoned)

½ cup grated Parmesan cheese

¼ teaspoon black pepper

2 teaspoons dried basil

2 teaspoons dried parsley

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Butterfly and pound chicken breasts by slicing them in half lengthwise. Place between plastic wrap and pound to ¼ inch thick, creating about 6 cutlets.
Preheat oven to 425°F and line a baking sheet with parchment paper.
Set out three shallow bowls: one with whole wheat flour, one with whisked eggs, and one with the breadcrumb mixture.
Coat each cutlet in flour, then dip in egg, then coat with the breadcrumb mixture. Press gently to help the coating stick.
Place cutlets on the baking sheet and bake for 15 minutes. Flip and bake another 15 minutes.
After 30 minutes, top each cutlet with ¼ cup marinara sauce and ¼ cup mozzarella. Return to oven, set to broil, and cook for 2 minutes until cheese is melted and bubbly.

Use gluten-free breadcrumbs and flour for a gluten-free option.

Swap mozzarella for provolone or fontina for a different cheesy flavor.

Add crushed red pepper flakes or cayenne for a spicy kick.

Serve with pasta, zucchini noodles, spaghetti squash, or salad for variety.

Store leftovers in the refrigerator for up to 3 days, or freeze before adding sauce and cheese.