I do love official Chicken Parm, when you make your own marinara sauce and use freshly shredded parmesan cheese, buffalo mozzarella, and fresh basil... but then reality happens.
6-8 chicken breast filets, boneless & skinless, patted dry
1 cup flour
2 tbsp salt
1 tbsp pepper
1 cups breadcrumbs
2 tbsp olive oil
16 oz of your favorite marinara sauce (mine is Rao's)
2 cups, pre-shredded mozzarella cheese
Set up your dredging station: First plate with flour, salt and pepper mixed together. Second bowl with eggs and 1 tbsp water whisked together. Third plate with breadcrumbs.
Line a rimmed sheet pan with aluminum foil. This will be where you place your finished dredged chicken and then the seared chicken to finish cooking in the oven. The least amount of dishes is the goal!
Dredge your chicken. First dredge both sides of each chicken in flour, shake off excess. Coat both sides in egg mixture. Lastly, coat both sides in bread crumbs. Work in batches and place chicken on baking sheet.
Heat large sauté pan over medium heat. Add olive oil to pan and when oil starts shimmering sauté chicken on both sides, about 4 minutes per side until golden brown. Transfer chicken back to baking sheet, work in batches to brown all chicken breasts.
Spoon marinara sauce over chicken breasts, and top with shredded motzarella.
Finish cooking chicken in oven for about 10 minutes, or until chicken registers internal temperature of 160ºF.
Serve with roasted broccoli, sautéed green beans or salad.