Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Make It Now:
Preheat oven to 350°F. Spray a 9×13 baking dish or pan with cooking spray (or rub with vegetable oil) and set aside.
On a cutting board, slice chicken in half lengthwise, resulting in 4 thinner chicken breasts. Sprinkle the front and back of each chicken breast with a pinch of salt and pepper.
In shallow dish, whisk together egg and splash of water (or milk). In another shallow dish, combine bread crumbs and Parmesan cheese.
Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off. Then dip chicken pieces in breadcrumb mixture, turning to coat. Shake off the excess. Place breaded chicken in the casserole dish. (Freezing instructions begin here.)
Bake for 20-25 minutes, until it registers 165°F internally or the juices run clear.
Top each chicken breast with about 1/4 cup of marinara sauce. Spread sauce around the top of each piece of chicken. Then, sprinkle about 1/4 cup of mozzarella cheese over the top of each piece, as well.
Put chicken back in the oven for 5 minutes, until cheese is melted. Serve warm over pasta.
Freeze For Later: Follow Steps 2-4. Place the breaded chicken in a single layer in a gallon-sized freezer bag or casserole dish. Seal the bag or tightly wrap the dish. Separately bag the marinara and cheese and freeze along with the breaded chicken.
Prepare From Frozen: When ready to eat, thaw the meal components in the fridge overnight. Or for a quick defrost method: Thaw chicken in the microwave on the defrost setting. Run the frozen marinara bag under warm water to defrost. Do not defrost the cheese. Then, bake the chicken as directed.