Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/2 inch thick.

Season the chicken breasts on both sides with salt and black pepper.

In one shallow bowl, place the all-purpose flour. In another shallow bowl, beat the eggs. In a third shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and dried basil.

Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken breast evenly in the breadcrumb mixture, pressing gently to adhere.

In a large skillet or frying pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.

Carefully place the breaded chicken breasts in the hot oil, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through.

Once cooked, transfer the chicken breasts to a paper towel-lined plate to drain any excess oil.

Preheat your oven to 375°F (190°C).

Place the cooked chicken breasts on a baking sheet lined with parchment paper or aluminum foil that has been sprayed with cooking spray.

Spoon marinara sauce evenly over each chicken breast, covering them completely.

Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top of each chicken breast.

Transfer the baking sheet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

If desired, broil the Chicken Parmesan for an additional 1-2 minutes to brown the cheese slightly.

Remove the Chicken Parmesan from the oven and garnish with fresh basil leaves, if desired.

Serve the Chicken Parmesan hot, either on its own or over cooked spaghetti or pasta for a complete meal.

Share the love and comfort of homemade Chicken Parmesan with your family and friends, and enjoy the delicious flavors of this classic Italian-American dish together.