Chicken Parmesan

Preheat oven to 350°F (175°C).

In a shallow dish, stir together flour, garlic powder, salt and pepper. In a separate shallow dish, whisk together eggs. In third shallow dish, stir together bread crumbs, thyme, oregano, rosemary and ¼ cup (60 mL) of the Parmesan cheese.

Place chicken breasts on cutting board. Holding knife parallel to work surface and starting at curved side, cut in half lengthwise, almost but not all the way through; open like a book. Working with 1 chicken breast at a time, coat in flour mixture, followed by dipping into eggs, then coating in bread crumb mixture; pressing to coat.

In medium skillet, heat 2 tbsp (30 mL) of vegetable oil over medium-high heat. Cook 1 chicken breast, for 3 minutes on each side until breading is golden brown, adjusting heat as necessary. Repeat with remaining oil and chicken breast.

Transfer chicken breasts into a 13 x 9-inch (33 x 23 cm) greased baking dish. Generously spoon marinara sauce over chicken and into the dish. Top with sliced mozzarella and remaining Parmesan cheese.

Bake 30 minutes or until cheese has melted and is a light golden colour. Garnish with basil and serve with a side salad or vegetable of choice.

Tip: If chicken fillets/tenders are attached, remove before butterflying breasts. If you like, coat and prepare along with the breasts.