Directions

• Preheat the oven to 450 degrees F.
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level 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.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, and set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour-coated chicken breast in beaten eggs.
• Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast.
• Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce.
• Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese.
• Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon 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.