Cut chicken breasts in half and pound them to an even consistency.
Brush chicken breasts with butter. Mix breadcrumbs and parmesan cheese and Italian seasoning in a small bowl.
Dip the chicken breasts into the breadcrumb mixture until fully coated. Place chicken breasts in a prepared 9 x 13 baking dish.
Bake the chicken for 15 minutes. Remove chicken from oven and baste each chicken breast with 1 tbsp of marinara.
Top each chicken breast with 2 tbsp of mozzarella cheese. Garnish with fresh parsley.
Turn the oven broiler on high.
Place the dish back into the oven for an additional 2-4 minutes until the cheese has melted and started to turn a light golden brown.
Remove baked parmesan chicken from the oven and serve immediately with your favorite sides.
Notes
If you don't have a meat mallet, consider using the bottom of a skillet, a rolling pin, or an empty bottle of wine to pound down the chicken to an even consistency.
Store any leftovers in the refrigerator in an air tight container and use within 3 days.
Serve leftovers with extra cheese, or slice the leftovers and serve as a sandwich or over a salad.
Consider changing this recipe up by experimenting with different marinara and other Italian sauces.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.