Preheat oven to 450 degrees.

Place chicken breasts in a resealable freezer bag. On a flat surface pound chicken with a meat mallet (or rolling pin like muah) until about 1/4-1/2-inch thick. (You can also fillet each breast in half and then double the remaining ingredients to serve a large crowd)

Beat eggs in a shallow bowl and set aside.

Mix bread crumbs, garlic powder and 1/2 cup Parmesan cheese in a separate bowl, set aside.

Place flour, salt and pepper in a large ziploc bag and shake chicken breasts, two at a time until evenly coated on both sides.

Dip flour coated chicken breast in beaten eggs. Transfer chicken breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken and allow to sit for about 15 minutes.

Heat 1 cup olive oil in a large skillet on medium-high heat. Cook chicken until golden brown, about 2 minutes each side.

Place chicken in a baking dish and top each breast with 1/4 cup of marinara sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese and a little italian seasoning all over the top.

Bake in  preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in center, 15 to 20 minutes. Internal temp should read at least 165 degrees.

Enjoy!