Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 4 minutes or until translucent.

Add the garlic and continue to cook an additional minute. Add the tomatoes, 4 basil leaves, salt and pepper. Bring to a boil, reduce to simmer and cook uncovered for 15-20 minutes or until sauce is thick and fragrant. Remove basil leaves and set sauce aside.

Place 3 deep bowls in an assembly line. Whisk the eggs in the first bowl. In the second bowl combine the panko, garlic powder, 1/2 cup parmesan cheese, and 1 teaspoon salt. Place the flour in the third bowl.

Place the chicken breasts between two pieces of parchment paper and with a meat tenderizer or mallet, pound the chicken evenly, about 1/4-1/2 inch thick.

Take a piece of chicken and coat evenly first in the flour, then the egg and finally with the panko mixture. Press the panko on to the chicken for better adherence. Set a aside on a plate. Repeat with remaining pieces of chicken. At this point, chicken can be covered and refrigerated up to overnight or frozen up to 3 months until ready to use.

Preheat the oven to 425°F.

Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the coated chicken and cook 3-4 minutes on each side until golden or internal temperature reaches 165°F.

Remove the chicken to a parchment lined baking sheet and evenly top each chicken breast using 1/2 of the tomato sauce. Divide 1/2 cup parmesan cheese evenly on top of the tomato sauce. Add the mozzarella cheese on top of the sauce and bake for 15 minutes or until cheese is melted and starting to turn golden. If you want to further brown the cheese, place under the broiler for a couple minutes, keeping an eye on it so it doesn't burn.

Serve chicken parmesan on top of cooked spaghetti with remaining sauce on the side.