4 to 6 boneless chicken breasts
2 teaspoons garlic salt
1/2 teaspoon black pepper
1 tablespoon of water
1/2 cup flour
1 cup seasoned Italian bread crumbs
1/2 cup grated Parmesan, divided
3 tablespoons olive oil
1 jar (24 to 26 ounces) marinara sauce
2 to 3 cups shredded mozzarella
Preheat oven to 375 degrees. Pound out chicken a bit to even it out thickness. Season chicken with garlic salt and pepper. In a shallow dish, whisk eggs and water together. Put the flour in another shallow dish. Then, in a third dish, mix together the bread crumbs and 1/4 cup Parmesan cheese.
First, dredge the chicken pieces in the flour. Then dip them in the egg mixture. Next roll them in the bread crumbs and Parmesan so that they are well coated. Heat oil in a large skillet. Add the breaded chicken and fry a few minutes on each side to brown it. Transfer chicken into a casserole dish that has been sprayed with cooking spray. Spoon marinara sauce over chicken. Top with shredded mozzarella and then sprinkle on the remaining 1/4 cup Parmesan cheese. Bake 20 to 35 minutes or until bubbly and the chicken is cooked through. Serve with hot cooked pasta as a side.