Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried oregano
  • 2 cups low-sodium marinara sauce
  • 2 cloves garlic, minced
  • 1 tbsp fresh basil, chopped
  • ½ cup Panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, minced
  • 2 tbsp olive oil
  • 1 cup shredded part-skim mozzarella cheese
  • olive oil for greasing dish

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Lightly coat the bottom of your 9x13 baking dish with olive oil to prevent sticking.
  3. In a bowl, toss the cubed chicken breast with 1 tbsp olive oil, salt, pepper, and oregano.
  4. Spread the chicken in an even layer across the bottom of the dish.
  5. Stir the minced garlic into the marinara sauce.
  6. Pour the sauce evenly over the chicken, ensuring every piece is covered to lock in moisture.
  7. Sprinkle the shredded mozzarella evenly across the top of the sauce.
  8. In a small bowl, combine Panko breadcrumbs, Parmesan cheese, minced parsley, and 2 tbsp olive oil. Stir until the crumbs are evenly moistened.
  9. Sprinkle this mixture over the cheese layer.
  10. Bake for 25 to 30 minutes, or until the topping is mahogany-colored and the cheese is bubbling.
  11. Garnish with fresh basil and let rest for 5 minutes before serving.