Preheat an oven to 450 degrees F.
Place chicken breasts in resealable freezer bags on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
In a shallow bowl, beat eggs; set aside.
In another shallow bowl, mix bread crumbs and Parmesan cheese; set aside.
Sprinkle flour over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each chicken breast. Set aside breaded chicken breasts for about 15 minutes.
Heat oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
In a small bowl, combine tomato sauce and minced garlic.
Place chicken in a baking dish. Evenly distribute tomato sauce over each chicken breast. Sprinkle with fresh basil. Layer each chicken breast with Provolone cheese. Drizzle with olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15-20 minutes.
Serve over cooked pasta.