Heat the olive oil over medium heat in a large skillet.

In a zip top bag, add the flour, 1 tsp salt and 1/2 tsp pepper. Mix and then add the cubed chicken. Toss to coat.

Set up a breading station with two shallow dishes.

In the first dish mix the eggs and heavy cream with 1 tsp salt and 1/4 tsp of pepper.

In the second dish add the breadcrumbs, remaining salt, remaining pepper, garlic powder, oregano and basil.

In batches, add the flour coated chicken to the egg mixture. Shake off excess flour before adding to the egg.

When the chicken is fully coated in the egg mixture, add it to the breadcrumbs, allowing excess egg to drip off.

Roll the chicken in the breadcrumbs until each piece is fully coated.

Add the breaded chicken in batches to the olive oil. Allow it to brown on all sides. Internal temperature should reach 165°F.

Remove the chicken to a drying rack or a plate covered in paper towels. Keep adding chicken in batches until all is cooked.

In small oven safe bowls/serving dishes, spray each bowl with cooking spray.

Ladle in 1/2 cup of marinara. Add a generous helping of chicken. Cover with another 1/4 to 1/2 cup of marinara.

Top with a generous helping of mozzarella. Bake at 350°F for 10 to 15 minutes or until the mozzarella is melted and starting to brown.

Remove from the oven and top with a tablespoon of parmesan cheese. Serve.