Directions

1. 1

   Place the chicken breasts on a clean cutting board. Cover with plastic wrap and gently pound each breast to an even thickness of about 1/4 inch, being careful not to tear the meat.

2. 2

   In a small bowl, whisk together the all-purpose flour, dried onion, dried oregano, and minced garlic.

3. 3

   In another shallow bowl, beat the eggs together with a dash of water.

4. 4

   In a third shallow bowl, combine the seasoned breadcrumbs with the freshly grated Parmesan cheese.

5. 5

   Working with one chicken breast at a time, coat it first in the flour mixture, shaking off any excess. Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing gently so the coating adheres well.

6. 6

   Heat canola oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the breaded chicken breasts in the pan.

7. 7

   Cook the chicken for 6-7 minutes on the first side until golden brown and crispy, then carefully flip and cook for an additional 6-7 minutes on the second side until the internal temperature reaches 165°F.

8. 8

   Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

9. 9

   Preheat your oven to 375°F (190°C).

10. 10

    Spread a thin layer of marinara sauce across the bottom of a baking dish large enough to hold all four chicken breasts in a single layer.

11. 11

    Arrange the fried chicken breasts in the prepared baking dish. Spoon the remaining marinara sauce evenly over the chicken, leaving the edges slightly exposed.

12. 12

    Place two slices of smoked mozzarella cheese on top of each chicken breast, overlapping slightly if needed.

13. 13

    Bake in the preheated oven for 10-12 minutes, until the cheese is melted and beginning to brown slightly.

14. 14

    Remove from the oven and garnish generously with the fresh parsley. Serve immediately while the cheese is still warm and creamy.