2-3 c marinara sauce (use about 1/3 c sauce for each breast, but can use more) .
1-2 tsp seasoning salt
Directions
Step #1 Grease a 13 x 9-inch baking pan.
Step #2 In a shallow dish mix together the breadcrumbs with the next 5 ingredients.
Step #3 In another small shallow dish whisk the egg until mixed.
Step #4 Heat oil in a skillet over medium-high heat (use enough oil to coat bottom of the skillet).
Step #5 Dip the breasts first in the egg (shaking off any excess egg) & then coat in the breadcrumbs mixture.
Step #6 Place in oil & cook on both sides until browned (about 3-4 mins on each side, do not cook the breasts completely just until the outside breadcrumb coating is lightly browned).
Step #7 Place the browned breasts single layer in the greased casserole dish.
Step #8 At this point you can cool & put in the fridge until ready to bake.
Step #9 Spread about 1/4 to 1/3 c the marinara sauce over the browned breasts (not too much sauce or it will cause the outside breading to turn soggy & soft, if you do not mind that then use as much sauce as you like!).
Step #10 Set oven to 350 degrees, oven rack set to bottom position.
Step #11 Bake for about 35 for smaller thin breasts & 45 mins for thicker-sized breasts or until the chicken is done (if you are baking the chicken from refrgerated then cooking time might take a little longer, cooking time will vary depending on the size of the chicken breasts).
Step #12 Remove the chicken & place 1 or 2 slices of mozzeralla cheese on top of each cooked breast then return to oven for anout 4-5 mins or until cheese is hot & bubbly or place under the broiler to melt cheese.
Step #13 Delicious.
Enjoy the Chicken Breast With Tomato Sauce & Mozzeralla recipe