1 cup whole-grain Panko bread crumbs (or GF Panko crumbs)
4 Tbsp. grated Parmesan cheese, divided use (exclude if DF)
1 tbsp. Italian seasoning
1 dash pink salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 pasture-raised eggs, lightly beaten
4 4-oz. raw chicken breasts, boneless, skinless
1 cup marinara sauce
3/4 cup shredded part-skim mozzarella cheese (or Daiya cheese for DF)
Preheat oven to 450º F. Spray baking dish with a little olive oil.
Combine bread crumbs, 2 tbsp. parmesan cheese, Italian seasoning, salt, pepper, garlic powder, and onion powder in a small bowl; mix well. Transfer to a plate. Set aside.
Place eggs in a shallow dish & whisk. Dip each chicken breast in eggs, completely coating, then bread crumbs; coating each evenly on all sides. Place chicken in the baking dish.
Bake for 22 to 26 minutes, turning after 15 minutes, or until chicken is fully cooked.
Preheat broiler on high. Top each chicken breast with marinara sauce, mozzarella cheese, and remaining 2 tbsp. parmesan cheese. Place the baking dish in the oven for 2 to 3 minutes, or until cheese is melted.
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.