The husband had requested this dish awhile back and I finally got around to making it. I found a couple of recipes online but they were a little complicated for me. If it ain't easy, I ain't doing it. So, I decided to make up my own way to do it. If you'll pardon my lack of precise measurements I'd love to tell you how I did it.
I had 2 boneless skinless breasts to work with. I could have butterflied them and still had enough for the two of us, and also reduced cooking time. But, I'm lazy so I left them thick and had to wait a long time to eat. I melted a couple tablespoons of butter and added in 2 cloves of mixed garlic. That's a clove per chicken breast, if you're measuring. [We like our garlic in this house.] After you've seasoned each side of the breasts with salt and pepper, roll them in the melted butter/garlic mixture. Then coat them in bread crumbs. I used about a cup of panko that was seasoned with salt, pepper, oregano, and basil. Then I browned each side of the chicken in a hot skillet with olive oil. The aforementioned steps took about 5 minutes. Next I just popped the chicken into a casserole dish, covered in marinara, and topped with lots of parmesan cheese and mozzarella. I always have homemade marinara on hand but you can use your favorite jarred sauce. I baked it at 350 for about 45 minutes [again, because the breasts were quite thick].
I just paired these with big green salads rather than pasta. This was a cinch to put together and my husband was very impressed. It's definitely a "wow" meal you can serve to your guests. Ciao!