1. To make the marinara sauce, start by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the garlic cloves and sauté until they turn slightly golden. This step infuses the oil with a rich garlic flavor.
2. Next, add the diced onion to the skillet. Cook until the onions are soft and translucent, releasing their natural sweetness and contributing to the sauce's depth.
3. Stir in the tomato paste, mixing it well with the onions and garlic. Allow it to cook for a minute or two to caramelize slightly, enhancing its flavor.
4. Carefully add the canned chopped tomatoes. Be cautious as the oil may splatter. Add a large pinch of sugar to balance the acidity of the tomatoes, followed by the basil, oregano, salt, and freshly ground pepper. Allow this mixture to simmer for about 30 minutes, stirring occasionally.
5. After simmering, remove the garlic cloves from the sauce and set it aside. The sauce should be thick and flavorful.
6. Next, prepare a large baking dish by spraying it with nonstick spray. Preheat your oven to 350ºF, ensuring it’s hot and ready for baking.
7. While the oven is preheating, take the chicken breasts and pound them into cutlets about ½ to ¾ inch thick. This helps them cook evenly and become tender.
8. In a pie tin, whisk together an egg with a splash of water or milk. In another pin tin, mix breadcrumbs with Parmesan cheese, ½ teaspoon of salt, basil, and thyme for flavor.
9. Heat a large saucepan over medium heat and add about 2 tablespoons of olive oil and 2 tablespoons of butter. This blend helps achieve a golden, crispy exterior on the chicken.
10. Dip each piece of chicken first into the egg wash, letting the excess drip off, then coat it in the breadcrumb mixture, pressing down to help it adhere well.
11. Carefully place the coated chicken into the hot pan, cooking on both sides until they are nicely browned and crispy. This should take about 4 to 5 minutes per side.
12. Once browned, remove the chicken and place it in the prepared baking dish. Top each piece with a half slice of provolone and a half slice of mozzarella (use a whole slice if the slices are thin).
13. Cover the chicken with 1 ½ cups of the marinara sauce, ensuring each piece is generously topped.
14. Finally, bake the chicken in the preheated oven for about 20 minutes, or until the chicken is cooked through and the cheese is bubbling.
