Preheat your oven to 425 degrees F. This ensures the chicken will cook evenly and get that perfect golden color.
Take the chicken breasts and cut them horizontally to create thinner pieces. Then, pound each piece about 1/2 inch thick. This step is crucial for even cooking and tenderness.
Season the chicken with salt and ground black pepper. Don’t be shy here; a good seasoning will elevate the flavors.
In a shallow dish, mix together the panko bread crumbs, Parmesan cheese, flaxseed meal, oregano, and garlic powder. This mixture will create a crunchy coating that’s full of flavor.
In another bowl, whisk together the egg whites and water until frothy. This is your binding agent for the breadcrumbs.
Dip each piece of chicken into the egg mixture, ensuring it's fully coated, then press it into the breadcrumb mixture, covering both sides. Repeat this until all chicken is coated.
Line a baking sheet with parchment paper and transfer the breaded chicken onto it. Spray the tops with cooking spray to help them crisp up while baking.
Bake the chicken in the preheated oven for about 15 to 20 minutes. Look for the juices to run clear and the chicken to be cooked through.
While the chicken is baking, heat your marinara sauce in a small saucepan over medium heat. This will warm it up for serving.
Spiralize the zucchini and set it aside on paper towels to absorb any excess water. Sprinkle a little salt on them to help draw out the moisture.
Once the chicken is done, remove it from the oven and top each piece with 2 tablespoons of marinara sauce and 2 tablespoons of mozzarella cheese. Place it back in the oven for an additional 5 minutes, until the cheese is fully melted.
To serve, spoon 1/4 cup of heated marinara onto the zucchini noodles. This will soften them without the need for extra cooking. Top with the baked chicken and sprinkle with fresh basil. Enjoy!
