1. Pat chicken breasts dry and slice each horizontally to create four thinner cutlets. This helps them cook faster and more evenly.

2. In a shallow dish, combine gluten-free breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix well.

3. Dip each chicken cutlet into the beaten egg, allowing any excess to drip off. Then, dredge thoroughly in the breadcrumb mixture, pressing gently to ensure a good coating on all sides.

4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

5. Carefully place the breaded chicken cutlets into the hot skillet. Sear for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside on a plate.

6. Pour marinara sauce into the same skillet and bring it to a gentle simmer over medium heat.

7. Return the cooked chicken cutlets to the skillet, nestling them into the simmering sauce.

8. Top each chicken cutlet generously with shredded mozzarella cheese.

9. Cover the skillet with a lid or place it under a broiler for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and slightly golden. (If using broiler, ensure skillet is broiler-safe).

10. Garnish with fresh chopped basil and serve immediately with your favorite side, such as pasta, zucchini noodles, or a fresh salad.