Instructions

• Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside. Spray or mist a 9×13-inch baking dish with nonstick cooking spray or a little olive oil and set aside.
• Place one chicken breast between two pieces of parchment paper or inside a large zip-top bag. Pound with a meat mallet or rolling pin until the breast is about 1/2 inch thick. Repeat with the remaining breasts.
• Set up three shallow dishes for dredging: (1) 1/4 cup all-purpose flour, (2) the 2 lightly beaten large eggs, (3) 1 1/2 cups panko mixed with 3/4 cup grated Parmesan cheese. Stir the panko and Parmesan together so it’s evenly combined.
• Working with one chicken breast at a time, dredge in the flour, shaking off any excess. Dip into the beaten eggs, then press into the panko-Parmesan mixture so both sides are well coated. Place each coated breast on the prepared parchment-lined baking sheet. Repeat with all breasts.
• Pour 3/4 cup olive oil into a medium skillet and heat over medium heat until the oil shimmers and a drop of water sizzles on contact. Carefully add the coated chicken breasts (do not overcrowd the pan; cook in batches if necessary).
• Cook the chicken until golden brown, about 2–3 minutes per side. Use tongs to flip them gently. Transfer the browned chicken to the prepared 9×13 baking dish.
• Divide the 1 cup marinara sauce evenly over the four chicken breasts (about 1/4 cup sauce per breast). Top each breast with two slices of mozzarella and two slices of provolone (using all 8 slices of each cheese).
• Sprinkle the remaining 1/4 cup grated Parmesan cheese evenly over the topped chicken.
• Bake in the preheated 450°F oven until the chicken is cooked through and reaches an internal temperature of 165°F, about 18–20 minutes.
• Remove from the oven, sprinkle the chopped basil (about 1/2 cup) over the chicken, and serve.