Preheat the oven to 375°F (190°C).

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1 inch. Season both sides with salt and pepper.

Set up a breading station: In the first shallow bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs and grated Parmesan cheese.

Dredge each chicken breast in the flour, shaking off excess. Then dip in the beaten eggs, letting excess drip off, and finally coat in the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating.

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Transfer the cooked chicken to a baking dish. Spoon marinara sauce over each breast, followed by a generous portion of shredded mozzarella cheese.

Bake in the preheated oven for about 15 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired. Serve hot.