Preheat an oven to 450 degrees F (230 degrees C).

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.

In three shallow bowls place flour, 2 beaten eggs, and Panko Crumbs mixed with 1/2 Cup of Parmesan Cheese.

Dredge Breasts through flour then eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

Heat a few tbsp. of olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side.

Place chicken in a baking dish and top each breast with tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, and provolone cheese. Sprinkle rest of Parmesan cheese on top.

Bake in the preheated oven for about 10 - 15 minutes, then add your dried basil and back for another 5 - 7 minutes, until cheese is browned and bubbly, and chicken breasts are no longer pink in the center.