MARINARA SAUCE:

1. Heat 2 tablespoons of olive oil in a saucepan over medium heat.
2. Add the diced onion and cook until softened.
3. Stir in 3 minced garlic cloves and cook for another minute.
4. Add 28 ounces of crushed tomatoes, ½ teaspoon dried oregano, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Simmer for 15-20 minutes.
6. Stir in 1 tablespoon minced fresh basil and set aside.

PREPARE THE CHICKEN:

1. Preheat oven to 400°F (200°C).
2. Flatten 2 chicken breasts between parchment paper or plastic wrap using a meat mallet until thin.
3. In a shallow bowl, stir together 1 cup flour and season with salt and pepper.
4. In a second bowl, whisk 2 eggs until frothy.
5. In a third bowl, stir together ½ cup Italian breadcrumbs, ½ cup Parmesan cheese, ½ teaspoon garlic powder, ¼ teaspoon dried oregano, and additional salt/pepper.
6. Dredge chicken in flour, dip in eggs, and coat with the breadcrumb mixture.

COOK THE CHICKEN:

1. Heat olive oil in a skillet over medium-high heat.
2. Cook the chicken until golden brown, about 3-4 minutes per side. Drain on paper towels.

BAKE THE CHICKEN:

1. Place a thick layer of marinara sauce on the bottom of a 9×13 baking dish.
2. Add the chicken and top with additional marinara sauce and shredded mozzarella and Parmesan Reggiano.
3. Bake at 400°F (200°C) for 10-15 minutes.
4. Broil for 30-60 seconds to brown the top.
5. Remove from oven and sprinkle with more Parmesan Reggiano cheese.