Create a breading station assembly line with 3 shallow bowls. In the first bowl, stir together the flour, salt & pepper. In the second bowl, lightly beaten eggs. The third bowl will be the breadcrumbs, seasoned with onion powder, garlic powder, a dash of salt and parsley (optional, add ¼ C shredded parmesan cheese).

Dip each piece of chicken first in the flour, second in the egg and last in the breadcrumb mixture. Set aside.

Heat oil in large skillet over medium/high heat. Once oil is hot enough to gently sizzle when a breadcrumb is tossed in, place 1-2 coated chicken breasts in pan. Be sure not to overcrowd pan or breading will not get crispy. Cook 3-4 minutes or just until golden brown on each side (chicken will finish cooking in oven). Set aside and continue this process until all chicken is browned.

In a large baking dish, spread a thin layer of sauce (about ½ C). Place chicken over sauce and ladle a bit more sauce over each piece. The amount really depends on how saucy you like it.

Bake in oven, uncovered for 10 minutes. After 10 minutes, top chicken pieces with fresh mozzarella and return to oven for another 10 minutes or until chicken is cooked through.

Just before serving, top with fresh parmesan cheese and freshly cut ribbons of basil.