1 tbsp. olive oil
1/2 cup grated Parmesan cheese
1/2 cup flour
1 1/2 tsp garlic powder
salt and pepper
1 tbsp. water
nonstick cooking spray
4-6 boneless, skinless chicken breasts
2 cups marinara sauce, warmed (I used my spaghetti sauce recipe, but you could use Ragu if you wanted!)
1/2 cup shredded mozzarella cheese
Preheat the oven to 475 degrees F. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes. Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.
In a second dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together. In a third bowl whisk together the eggs and water. (The original recipe calls for 3 egg whites. I never end up using my yolks for anything, so I opted to use 2 whole eggs here instead.)
Line a rimmed baking sheet with foil and spray the foil with non stick spray. Lightly dredge each chicken piece in the flour to coat completely, and then shake off the excess. Then dip into the egg mixture and finally coat with the breadcrumb mixture. Press on the breadcrumbs to make sure they adhere. Because I had so many bread crumbs left. I sprinkled some extra bread crumbs on top after I placed them on the baking sheet. Place the chicken pieces on the prepared baking sheet.
Bake chicken 15-20 minutes, until chicken is no longer pink in the middle. Remove the chicken from the oven. Spoon 2 tablespoons of marinara sauce (or more if you like things saucy) over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella. Return the chicken to the oven and continue to bake until the cheese is melted, about 5-7 minutes. Serve with cooked spaghetti with marinara sauce, bread and a salad.