01 -
Preheat the oven to 200°C. On a cutting board, lay the chicken breasts flat and slice horizontally to create a pocket without cutting through completely.
02 -
Season both sides of each chicken breast with salt, black pepper, garlic powder, onion powder, and dried oregano.
03 -
Spoon 1-2 tablespoons of marinara sauce and 2-3 tablespoons of shredded mozzarella into each pocket. Add fresh basil if desired. Close each breast and secure with toothpicks if needed.
04 -
Place flour in one bowl, beaten eggs in a second, and mix panko breadcrumbs with Parmesan, salt, and black pepper in a third. Dredge each stuffed chicken breast in flour, then egg, then breadcrumb mixture, pressing gently to adhere.
05 -
Arrange breaded chicken breasts onto a baking sheet lined with parchment or lightly greased with olive oil. Spray or drizzle the tops lightly with olive oil and bake for 25-30 minutes until golden brown and the internal temperature reaches 74°C.
06 -
In the final 5 minutes of baking, spoon additional marinara sauce over each roll and top with more mozzarella cheese. Return to the oven until cheese is melted and bubbly, about 5 minutes.
07 -
Remove toothpicks if used. Serve hot, garnished with freshly chopped basil and extra grated Parmesan cheese as desired.