Preheat oven to 425°F and line a large baking sheet with parchment paper.

Cut the chicken breasts in half horizontally to make 4 pieces and optionally pound each breast to about 1/2 inch thickness.

Set up dredging stations: put flour in one shallow bowl, whisk eggs in the second, and combine breadcrumbs, 1/4 cup Parmesan, panko, salt, pepper, Italian seasoning, and garlic powder in the third.

Coat the chicken in the flour mixture, dip in the egg mixture, then roll in the breadcrumb mixture until well coated.

Heat olive oil in a skillet over medium-high heat. Cook chicken for 3 to 4 minutes on each side until browned, then transfer to the baking sheet.

Spread about 1/3 cup of marinara sauce on each piece of chicken and top with mozzarella cheese and the remaining Parmesan.

Bake in the oven for 14 to 20 minutes until cheese is melted and chicken is cooked through, reaching an internal temperature of 165°F.

Remove from oven, garnish with fresh basil, and serve immediately.