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Recipe: Mozzarella chicken

Recipe: Mozzarella chicken
Posted on 08/16/2019
breaded mozzarella chicken over marinara sauce and pastaThis easy breaded chicken dish is an instant weeknight classic. Gooey, bubbly, saucy and on your table in no time. Make it vegetarian by swapping the chicken with eggplant.

Recipe courtesy of Allie Doty


1 cup bread crumbs
1 cup flour
1 teaspoon Italian seasoning: basil, oregano, thyme or combination
¼ teaspoon garlic salt
2 eggs
2–4 chicken breasts
2 cups of your favorite marinara sauce
Mozzarella for the top
Oil, for frying 


Preheat oven to 350 degrees. 

Cut chicken breasts into even pieces, if they are large. Pound pieces to an even thickness, so they will cook consistently. Mix bread crumbs, flour, and seasonings in a shallow dish. Whisk eggs in another shallow dish to use as an egg wash.

Heat oil over medium high heat in a large sauté pan or skillet. 
One at a time, dip flattened chicken pieces in the egg wash, then completely coat them in the bread crumb mixture, and place gently in the heated pan.* Brown chicken breasts well on both sides, until the juices run clear. Remove to paper towels to drain.
Once all the chicken is fried, place it in a heat-proof dish and cover with sauce and mozzarella. Bake until bubbly and heated through.

*Pro tip: use one hand for the wet mixture and the other hand for the bread crumb mixture — or get a partner to help make these as a team!  

This recipe works great with eggplant! Cut in 1/2” slices and follow the same procedure as the chicken recipe.

It is fine to fry up the chicken and serve it as is, with mozzarella and sauce on the side, if you have guests who want to dip the chicken in sauce.

This will work without frying. After dipping in eggs and breadcrumbs, place on a baking pan sprayed with oil, or covered in parchment. Bake, then transfer to casserole dish and finish like the original recipe.