Directions

• Preheat oven to 450
• Place chicken breasts between two sheets of heavy plastic on a solid surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Season chicken thoroughly with salt and pepper.
• Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup parmesan cheese in a separate bowl, set aside.
• Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
• Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
• Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).