Prep the chicken: Place a chicken breast between two sheets of cling film and gently pound it with a rolling pin until it’s about 1.5cm thick. Repeat with the remaining breasts. You want them uniform so they cook at the same pace. The meat should feel even under your fingers, with no thick lumps.

Set up your dredging station: Get three shallow bowls ready. In the first, put the flour. In the second, beat the eggs until they’re a uniform pale yellow and slightly frothy. In the third, mix the breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper. Stir the dry mix with a fork so everything is evenly distributed; the cheese should look like fine specks throughout the breadcrumbs.

Coat the chicken: Take one piece of chicken and dredge it in the flour, shaking off any excess. The flour should cling lightly, leaving a thin, dusty coating. Dip it into the egg, letting the excess drip off for a second. Finally, press it into the breadcrumb mixture, making sure every surface is covered. You’ll hear a light rustling sound as the crumbs stick. Set the coated chicken on a plate.

Brown the chicken: Heat the olive oil in a large frying pan over a medium-high heat. When the oil shimmers and a breadcrumb dropped in sizzles immediately, add the chicken pieces in a single layer. Cook for 2-3 minutes per side until the coating is a deep golden brown and feels crisp to the touch. The kitchen will smell toasty and rich. Don’t crowd the pan—do this in batches if needed. Transfer the browned chicken to a plate.

Layer in the slow cooker: Spoon a thin layer of marinara sauce into the bottom of your slow cooker (about 100ml). Place half the browned chicken pieces on top, slightly overlapping if necessary. Pour another 300ml of sauce over the chicken, spreading it to cover the meat. Sprinkle half the mozzarella over the sauce.

Finish the layers: Add the remaining chicken pieces, then pour the rest of the sauce over them. Top with the remaining mozzarella. The top should look like a blanket of white cheese with red sauce peeking through at the edges.

Cook: Put the lid on your slow cooker and cook on low for 4 hours. After 3.5 hours, check the chicken’s internal temperature with a meat thermometer—it should read at least 74°C. The sauce will be bubbling gently around the edges, and the cheese will have melted into a glossy, slightly golden layer. If you like a browner top, switch the cooker to high for the last 15 minutes, but watch it closely.

Rest and serve: Turn off the slow cooker and let the dish sit, uncovered, for 10 minutes. This allows the juices to settle and the cheese to set slightly, making it easier to serve. Garnish with fresh basil leaves if you like, then scoop out generous portions. The chicken should be tender enough to cut with the side of a fork.