Set up your breading station with 3 dishes. One with the flour, salt & pepper, and paprika. Another with 2 whisked eggs, salt & pepper. The last will be the bread crumbs mixed with oregano, 1/4 c of the grated parmesan, and salt and pepper.
Butterfly each chicken breasts and evenly flatten to about 1/4 inch thick with a rolling pin or mallet.
Pat dry, and season both sides of each breast with salt and pepper.
To bread your chicken, coat the chicken in the seasoned flour. Move to the next dish, and coat the breast in the eggs. Then coat the chicken in the bread crumbs. Pat the bread crumbs on to ensure they stick to the chicken. Repeat this process to ensure crispy breading!
Heat 2 tbs oil in a skillet large enough to lay the chicken flat.
Cook each side on medium heat for 4 minutes.
Prep a lined baking sheet with ladle full of Red Sauce. Place the cooked chicken on the sauce.
Spread some of the Red Sauce on top of each chicken breasts.
Top each chicken with a layer of Mozzarella and remaining Parmesan.
Oven broil for 3 minutes or until cheese is browned.
Garnish with chopped or sliced basil leaves.
Serve with pasta tossed in The Gratest Red Sauce.