Preheat oven to 400F degrees. Line a baking sheet with foil, brush foil with olive oil. Then set aside.
Cut chicken breasts in half. This will help the chicken bake evenly in the oven. Cut through the middle of the chicken breasts like if you were going to butterfly the chicken but cut all the way through so you have two pieces when finished.
After you’ve cut the chicken breasts in half, add a layer of cling wrap on a flat surface, then place chicken breasts over it. Then add a top lay of cling wrap. Using a meat pounder or rolling pin, pound until even thickness has been achieved.
Unwrap chicken and pat down to remove any excess moister on the chicken. Then lightly season with salt and pepper.
In a medium sized bowl mix together panko bread crumbs, grated parmesan cheese, salt, black pepper, and ranch seasoning. Then pour mixture onto a flat dish.
In medium size bowl whisk eggs.
Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
Bake in the oven for 15-17 minutes, or until chicken is fully cooked through.
Flip chicken and pour about 1/4 cup of the classic marinara sauce linked below (or your favorite marinara sauce) over each piece of chicken. Top with mozzarella cheese and Parmesan cheese.
Turn on the broiler setting on your oven and broil chicken for about 2-4 minutes until the cheese is melted and boiling and the edges of the chicken are light browned.
Garnish with fresh parsley and more grated Parmesan!