1. Set oven to 350 degrees F (oven rack set to lowest position). 2. Spray a 13 x 9-inch baking pan with non-stick cooking spray. 3. Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin). 4. In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper. 5. Place the flour in another shallow bowl or on a plate. 6. Place the egg in a bowl and lighty beat (you should have 3 separate bowls). 7. Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhear the mixture firmly to the chicken. 8. Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil. 9. Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish. 10. Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken). 11. If you are using the mozzarella cheese sprinkle over the top and around all the chicken. 12. Top with about 1/4 to 1/3 cup Parmesan cheese. 13. Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry). 14. TO SERVE; slide a wide spatula underneath the breast/s along with some sauce and cheese that is left in the baking dish. ---------------------------------------------------------------------------
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