Naked Chicken Parmesan

4 (4-ounce) trimmed boneless, skinless chicken breasts
Sea salt and pepper, to taste
Garlic powder, to taste
1 cup low-fat jarred marinara sauce (lower-sodium, if possible), divided
4 ounces (about 1 ¼ cups) finely shredded low-fat mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains)
½ teaspoon garlic powder
2 tablespoons finely slivered fresh basil leaves, plus more to taste

Here is one of the all-time easiest versions that’s especially great for low-carbers, as it’s not breaded.

Preheat the oven to 350°.
Lay the chicken breasts on a flat work surface between two sheets of waxed paper or plastic wrap. Pound them with the flat side of a meat mallet, working from the center outward, until they are an even ½ inch thick throughout. Season with sea salt, pepper, and garlic powder to taste.
Spread ⅓ cup of the marinara sauce in the bottom of an 8 × 8-inch glass baking dish. Lay the chicken breasts side by side over the marinara sauce. Spoon the remaining ⅔ cup sauce evenly over the chicken breasts to cover them. Cover the dish with foil and bake for 15 minutes. Remove the foil and sprinkle the cheese evenly over the chicken breasts followed by ½ teaspoon garlic powder. Continue cooking the chicken (uncovered) for 12 to 15 more minutes, or until the chicken is no longer pink inside. Remove it from the oven and sprinkle the basil leaves over the top. Let stand 5 minutes, then serve immediately.