Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or heavy pan, gently pound the chicken to an even thickness of about ¼ inch.

Pat the chicken dry with paper towels – this is crucial for achieving that perfect golden crust.

Season both sides of each chicken breast with salt and pepper.

Prepare three shallow dishes for breading: one with flour mixed with ½ teaspoon of salt and pepper, one with beaten eggs and a tablespoon of water, and a third with breadcrumbs mixed with ½ cup grated Parmesan, garlic powder, onion powder, and dried oregano.

Dredge each chicken breast in flour, then dip into the egg mixture, and finally press into the breadcrumb mixture.

Place the breaded chicken on a wire rack and let sit for 5 minutes.

Heat ½ cup olive oil in a large skillet over medium-high heat until shimmering.

Carefully place two chicken breasts in the hot oil and cook for 3-4 minutes per side until golden brown.

Transfer to a paper towel-lined plate to drain excess oil.

In a small saucepan, heat 1 tablespoon olive oil over medium heat and add minced garlic. Cook until fragrant.

Add marinara sauce, dried basil, and red pepper flakes. Simmer for 5 minutes, then remove from heat.

Preheat your oven to 425°F (220°C).

Spread ½ cup of sauce in the bottom of a baking dish. Arrange the fried chicken breasts over the sauce. Top with remaining sauce, mozzarella, and Parmesan.

Bake for 15-20 minutes until the cheese is melted and bubbly.

Remove from oven and let rest for 5 minutes. Sprinkle with fresh basil just before serving.

Serve hot with pasta or roasted vegetables.