Preheat oven to 220 C / 450 F. Line a baking tray with baking paper. Set aside.

Cut the chicken breasts in half lengthwise making 8 equal pieces.

Place one chicken piece in a ziplock bag. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges.

The chicken should be roughly ¼ inch thick. Repeat with the remaining chicken. Season the chicken pieces with salt and pepper. Set aside.

Set up a breading station: Combine together flour and cayenne pepper in a shallow dish.

Beat eggs in a second shallow dish. Combine together panko breadcrumbs, garlic powder and grated parmesan in a third shallow dish. 

Pat dry chicken with paper towel.

Dredge one piece of chicken in flour, turning to coat evenly. Shake off any excess.

Dip into egg mixture, turning to coat evenly. Then press chicken gently into the breadcrumbs, turning to coat on both sides.

Transfer chicken to the baking dish. Repeat with the remaining chicken pieces. Arrange chicken pieces in a single layer on the baking tray. Lightly spray with cooking oil. Bake for about 25- 30 minutes or until cooked through and the internal temperature of chicken reaches 74 C or 165 F. 

Alternatively, you can fry chicken. Heat 1 cup oil in a deep pan, and deep fry until golden both sides and cooked through. 

Meanwhile, make cheese mixture. Combine together mozzarella and parmesan in a small bowl. Set aside. 

Marinara sauce:Make marinara sauce and set aside.

Turn on grill.

Spoon marinara over chicken. Sprinkle with cheese mixture.

Place under grill for about 2 minutes or until cheese melts and brown spots form.

Garnish with basil leaves.

Serve with your favorite side.