Top with warm tomato sauce and fresh basil leaves.Toast again in the oven until the cheese begins to melt. Layer 4 slices each with sliced chicken breast and top with mozzarella. Top each chicken breast with about 1/4 cup of marinara sauce (enough to mostly cover the piece).Toast in the oven for 1-2 minutes, until lightly golden brown. Create your dredging station: In a shallow bowl, whisk the flour, salt, pepper, onion powder, and garlic powder. Heat the marinara: In a small saucepan over low heat, warm up the marinara sauce. Line a sheet pan with parchment paper, place the slices of bread on the sheet pan and brush with olive oil. Prepare: Preheat your oven to 400F and line a baking sheet with aluminum foil.Check to ensure they are througly cooked through. STEP 2: 2nd bowl mix flour, salt, pepper, and garlic powder. When the pan is hot, but not smoking, add the breaded chicken breasts and cook until golden brown, approximately 6 to 8 minutes per side. 6 refrigerated fully-cooked breaded chicken cutlet or patties.

Add about 1inch of oil, to a large castiron skillet over medium-high heat. 1 jar (24 ounces) Prego® Traditional Italian Sauce.Dip the floured chicken breast into the egg mixture, and then coat them with bread crumbs. Season each boneless skinless chicken breast with salt and pepper, then, coat each piece in flour, shaking off excess.Prepare a breading station in 3 large rimmed dishes or bowls: 1 with bread crumbs seasoned with garlic powder and Oregano, 1 with a beaten egg with 1 Tbsp of water, and 1 with flour seasoned with garlic powder and oregano.Warm up Tomato Sauce, in a small saucepan and set aside.

Chicken parmesan sandwich