Preheat your oven to 375°F.

Place each chicken breast between two sheets of plastic wrap and pound chicken to an even thickness using a meat mallet or rolling pin.

Use a paper towel to pat the chicken breasts dry before breading.

Season the chicken breasts with salt and pepper.

Set up a dredging station with three shallow bowls: one with all purpose flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.

Dredge chicken breasts in the flour, shaking off any excess, then dip it into the beaten egg mixture, and finally coat it in the breadcrumb mixture, pressing gently to adhere.

Let the breaded chicken breasts sit for about a half hour in the refrigerator before cooking.

Heat olive oil in a large skillet over medium-high heat.

Fry the breaded chicken breasts until golden brown on both sides, about 3-4 minutes per side and the internal temperature reaches 165 degrees.

Let the breaded chicken breast rest on a wire rack.

Transfer the browned chicken breasts to a baking dish.

Spoon marinara sauce over each chicken breast and sprinkle shredded mozzarella cheese on top of the sauce.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.

Garnish with fresh basil leaves if desired, and serve hot.