Parmesan Chicken Bake

A winter winner from Kathy’s Kitchen!

• 2 Tb olive oil
• 2 clove garlic, crushed and finely chopped
• ¼ tsp crushed red pepper flakes
• 6 boneless, skinless chicken breast halves
• 2 c marinara sauce
• ¼ c chopped fresh basil
• 1 8-oz pkg shredded mozzarella cheese, divided
• ½ c grated Parmesan cheese, divided
• 1 5-oz pkg garlic croutons

1. Preheat oven to 350°. Coat the bottom of a 9 x 13-in. casserole dish with olive oil. Sprinkle with garlic and hot red pepper flakes. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over the marinara sauce and top with half the mozzarella cheese and half of the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
2. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to one hour, depending on the thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of the chicken breast should read 160°.