Pound the chicken: Slice each 4 boneless, skinless chicken breasts in half horizontally if very thick, then pound between plastic wrap to an even ½-inch thickness.

Set up the dredging station: Place 0.5 cups all-purpose flour in one shallow dish, whisk 2 large eggs in a second, and combine 0.8 cups panko breadcrumbs, 0.5 cups regular breadcrumbs, half of the 0.5 cups grated parmesan cheese, divided, 1 teaspoons garlic powder, 1 teaspoons Italian seasoning, 1 teaspoons salt, and 0.5 teaspoons black pepper in a third.

Bread the chicken: Dredge each piece in flour, dip in egg, then press firmly into the breadcrumb mixture on both sides so the coating adheres well.

Pre-bake to set the crust: Arrange the breaded chicken on a wire rack over a baking sheet, drizzle with 2 tablespoons olive oil, and bake at 425°F until golden and firm to the touch, flipping halfway.

Add sauce and cheese: Spoon a thin layer of 1.5 cups marinara sauce over each piece, then top with 1.5 cups low-moisture mozzarella, shredded and the remaining 0.5 cups grated parmesan cheese, divided.

Melt the cheese: Return to the oven until the cheese is fully melted.

Broil for golden spots: Switch to broil until the top is golden and bubbly, watching closely so it doesn't burn.

Rest and garnish: Let the chicken rest for 3 minutes

, then scatter 0.3 cups fresh basil leaves, torn over the top before serving.