Prepare your chicken by cutting chicken breasts in half, cutting through the chicken to make 2 thinner pieces. You may also use chicken cutlets.
Fill a shallow plate with 1/2 cup of flour and 1 cup of Italian seasoned breadcrumbs. Add 1 tbsp of garlic powder and 1 tbsp of Italian seasoning to the flour and breadcrumbs. Season with a good pinch of salt and pepper.
In a bowl, break 2 eggs and mix in a little bit of water. Stir until the yolks are broken.
Take each piece of chicken, dredge it in the flour mixture first, then the egg mixture, and then back into flour mixture.
Once you have dredged all the chicken, heat a large skillet over medium/high heat and add enough oil to just cover the bottom of the pan.
Carefully add the chicken to the pan, being careful not to overcrowd the pan. You may have to do 2 batches. Cook the chicken 4-5 minutes on each side or until it is nicely browned. Use a meat thermometer to make sure the chicken is cooked to 165 degrees.
While the chicken is cooking, preheat your oven to 350 degrees.
Place the cooked chicken in a casserole dish. Cover each piece of chicken with a large spoonful of marinara sauce and then top with fresh mozzarella cheese. Put the casserole dish in the oven and cook until the cheese is melted.
Remove from the oven and sprinkle with fresh or dried basil. Serve over pasta with additional marinara sauce.