Butterfly chicken breasts: Place one hand on top of the breast and carefully run a knife through the center of the meat to create two, even, thin breast halves.
Pat chicken dry and season well on both sides with salt and pepper.
Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.
Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan. Place breaded chicken on top.
Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).
Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra sauce, if desired.
Chicken Breasts: If they are not thick enough to cut into halves you could place them between two pieces of plastic wrap and use a meat mallet or rolling pin to gently pound them evenly to 1/2 inch thick.To Make Ahead: Make the marinara sauce several days in advance. Butterfly and bread the chicken, and store covered in the fridge a few hours ahead of time.To Freeze: Follow the recipe directions up to step 5 (dredging) and place the breaded chicken in a greased, freezer safe foil pan. Add all chicken pieces and cover tightly. Freeze for up to 3 months. Thaw completely, then brown chicken in skillet and bake, as directed.Variations:
Skip the Breading: Skip the breading all together or choose whole wheat breadcrumbs.