Stepwise Method:

• Start by placing the boneless, skinless chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness of about ½ inch.
• In a small bowl, combine the mozzarella cheese, fresh basil leaves, and freshly grated Parmesan cheese. Mix until well combined.
• Take each flattened chicken breast and place a generous amount of the cheese mixture in the center. Fold the chicken over to enclose the filling, and secure with toothpicks if necessary.
• Prepare three shallow bowls: one with flour mixed with kosher salt and ground black pepper, the second with beaten eggs, and the third with Panko breadcrumbs mixed with Italian seasoning and garlic powder.
• Dredge each stuffed chicken breast first in the flour, then dip it into the beaten eggs, and finally coat in the Panko breadcrumb mixture.
• Preheat your air fryer to 375°F (190°C).
• Once preheated, place the breaded chicken breasts in the air fryer basket and cook for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.
• Remove the toothpicks and serve each stuffed breast with warm marinara sauce for dipping. Garnish with sliced fresh basil.