Prep 15m Cook 18m Additional 10m Ready In 43m
Servings 4 servings Calories 668.9

This is a great summer recipe. It’s easy and not much mess to clean up. My family loves it! The chicken stays very moist and leftovers are yummy! Serve over your favorite pasta. I serve over linguini with Alfredo sauce.

Recipe Ingredients

  • 4 skinless, boneless chicken breasts
  • 1 cup Italian-seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried parsley flakes
  • 2 eggs
  • olive oil cooking spray
  • 1 (28 ounce) jar chunky marinara sauce (such as Barilla®)
  • 2 cups shredded mozzarella cheese
  • 2 teaspoons crushed oregano

Cooking Directions

  1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
  2. 2 Shake bread crumbs, Parmesan cheese, paprika, and parsley flakes together in a large resealable plastic bag.
  3. 3 Beat eggs in a shallow bowl. Dip chicken breasts in beaten eggs; dredge in bread crumb mixture. Dip and dredge each chicken breast once more.
  4. 4 Spray a microwave-safe dish large enough to hold chicken breasts in a single layer with cooking spray. Arrange breaded chicken breasts in the dish. Spray tops of the chicken breasts with cooking spray.
  5. 5 Cook in the microwave at 50% power for 6 minutes. Pour marinara sauce over chicken breasts. Cover and cook at 100% power for 12 minutes. Sprinkle mozzarella cheese and oregano over sauce. Cover dish and let stand until mozzarella cheese melts, about 10 minutes.

Nutrition Facts

  • Calories 668.9
  • Carbohydrate 51 g
  • Cholesterol 209.2 mg
  • Fat 26.6 g
  • Fiber 7.1 g
  • Protein 54.4 g
  • Saturated Fat 12 g
  • Sodium 1973.2 mg
  • Sugar 19.6 g

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  1. Quick easy and tasty perfect for those busy or hot days when you don't want to run your oven.
  2. Turned out great!