Picture of Nancy Bordeleau

A recipe from Nancy Bordeleau Cinq Fourchettes

Breaded Chicken Breasts Au Gratin with Mozzarella and Marinara Sauce

  • 6 servings

Difficulty: Easy

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  1. Cut chicken breasts in half lengthwise.
  2. Using a rolling pin or mallet, evenly flatten breasts until about half an inch thick. This will help chicken cook evenly without burning the breadcrumbs. Set aside.
  3. In a bowl, combine breadcrumbs and Parmesan. Set aside.
  4. Place flour in another bowl or on a plate. Set aside.
  5. Beat eggs in another bowl.
  6. Coat one chicken breast with flour, then coat with egg mixture. Roll in breadcrumb mixture until thoroughly coated.
  7. Place on a plate and repeat with 5 remaining chicken breasts.
  8. Pour half of oil in a skillet and cook 3 chicken breasts at a time for 2 to 3 minutes per side over medium heat or until cooked in the middle. Repeat for remaining 3 chicken breasts.
  9. Place chicken breasts on a baking sheet lined with parchment paper.
  10. Arrange mozzarella cheese on top of breaded chicken breasts and broil in oven until cheese melts.
  11. Place on plates and top with marinara sauce.
  12. Serve with pesto or butter pasta or a green salad.