03 Mix the bread crumbs and ½ Cup of Parmesan cheese in a separate Bowl.
04 Sift flour to evenly coat both sides of the chicken breast.
05 Dip the flour-coated chicken breasts into the beaten eggs, then transfer them to the bread crumb mixture, pressing crumbs into both sides.
06 Let the chicken rest for 10-15 minutes. Heat ½ inch of olive oil in a large Skillet on medium-high heat until it begins to shimmer. Cook your chicken until golden, about 2 minutes per side. Transfer the chicken to a baking dish, then top each breast with 2 Tablespoons of tomato sauce.
07 Add an equal amout mozzarella cheese, basil, and provolone cheese to each chicken breast.
08 Sprinkle the remaining Parmesan over the top and drizzle each with ½ Teaspoon of olive oil.
09 Bake in the preheated oven until the cheese is browned and bubbly and the chicken breasts are no longer pink in the center, 15-20 minutes. An Instant-Read Thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
10 For the best results, use high-quality prepared tomato sauce. You can also substitute pesto or dried Italian herbs of your choice for basil, or omit them entirely.
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