Preheat the oven to 425° and lightly grease a rimmed baking sheet.
Combine all ingredients for marinara sauce in a blender and pulse until smooth.
Transfer the sauce mixture into a sauce pot and bring it to simmer over medium heat. Turn the heat down to medium-low/low and let it gently simmer while you prepare and bake the chicken. Remember to stir from time to time.
Place the chicken breast onto the cutting board and place your hand on top, make sure to slightly bend your fingers up and not curl or angle them down. Slice through the center of the chicken all the way to cut it in half widthwise. This will create two thinner chicken breast halves.Note: for very small, thin chicken breasts, just gently pound it a little with a meat tenderizer. No need to cut them in half.
Breading the chicken:
You will need 3 wide and shallow bowls for breading.
Combine flour, salt, pepper, and garlic powder in the first one. Whisk egg with some salt and pepper in the second bowl. Mix seasoned Panko bread crumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper in the last bowl.
First – Dip each chicken breast in flour mixture to lightly coat it all over.
Second – Dip flour coated chicken breast in egg mixture on both sides.
Third – Place chicken breast into the bowl with bread crumb mixture and flip it over a few times. Gently pat as you’re flipping the chicken to make sure the bread crumbs get onto the chicken nicely.
Repeat with remaining chicken cutlets.
Place breaded chicken breasts onto the baking sheet, leaving just a little space in between.
Bake chicken for 10-12 minutes, depending on the thickness of chicken breasts.
Take the baking sheet out of the oven (close the oven door to keep the heat in) and spoon marinara sauce over each chicken breast. Use as little or as much as you want, just make sure to cover the whole top evenly.
Spread shredded Mozzarella cheese over the top of each chicken breast and sprinkle some oregano over cheese.
Place the baking sheet back in the oven and cook for 5-7 more minutes, until all the cheese is melted.
Spoon some marinara sauce over pasta and add baked chicken cutlet over the top. Serve with some fresh grated parmesan cheese sprinkled on top!
Gluten Free Notes: Substitute regular flour for gluten free all purpose flour. Substitute Panko bread crumbs for gluten free bread crumbs (preferably Panko style).
Storing: Store leftover chicken parmesan in an air-tight food storage container, in the refrigerator for 3-4 days.
Reheating. To reheat the chicken, you can do it in the skillet, over medium-low heat to get the bottom nice and crispy. Make sure to reheat it covered with a lid so it heats all the way through.