1½ cups marinara sauce
2 tablespoons tomato paste
2 pounds boneless, skinless chicken breasts, thinly sliced
Salt and pepper to taste
2 cups freshly grated Parmesan cheese
2 cups shredded mozzarella
2 teaspoons dried oregano
2 teaspoons Italian seasoning
1 cup panko breadcrumbs
½ cup roughly chopped fresh basil (optional)
Preheat oven to 375 degrees Fahrenheit.
In a bowl, add marinara sauce and tomato paste. Mix well so that the tomato paste is fully incorporated into the marinara sauce.
Add chicken, salt, pepper, 1 cup Parmesan, 1 cup mozzarella, 1 teaspoon oregano and 1 teaspoon Italian seasoning. Mix well.
Pour chicken-marinara mixture in a casserole dish.
In a bowl, mix together remaining Parmesan, mozzarella, oregano, Italian seasoning and panko breadcrumbs.
Sprinkle Parmesan-panko mixture evenly on top of the chicken.
Bake for 45 minutes to 1 hour, until chicken is fully cooked and the top is golden and bubbly.
Remove from oven and sprinkle with fresh basil.
Serve with garlic bread and or a side of pasta.