Preheat oven to 350 degrees F (175 degrees C). While oven is heating, prepare the croutons using instructions below.
Coat the bottom of a 9×13 inch casserole dish with olive oil, and 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 marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese.
Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.
Melt butter in a large skillet
Add cubed bread and cook, stirring regularly, until bread cubes are crispy and browned, about 3-5 minutes.
The chicken breasts we buy are large and thick. For this recipe, I only use three half breasts, but butterfly them by holding a breast on one edge and then slicking carefully through the center. I then pound the six piece of chicken lightly with a wooden mallet until they’re about 3/8″ thick.
If you don’t need this recipe to be gluten-free, you can substitute your favorite breadcrumbs for the topping. However, making your own is easy and the taste is much better.