Heat olive oil over medium heat in a large saucepan. Add thinly sliced garlic cloves and saute for 1-2 minutes.
Add red wine to the pan and let it simmer for an additional minute.
Combine crushed tomatoes, oregano, and basil with the garlic mixture. Let simmer over low heat for 30-45 minutes.
Butterfly the chicken breast by making a horizontal slice halfway without cutting completely through the breast.
Fill separate baking trays with flour, egg wash, and bread crumbs. Mix parmesan cheese into bread crumbs. First cover the chicken with flour, then egg wash, and finish it with a thick coating of bread crumbs.
Heat oil in a large skillet over medium-high heat. Cook the chicken until golden brown on one side and flip.
Once both sides are sufficiently fried, remove from the pan and place in a baking tray. Cover with marinara sauce and sliced mozzarella cheese. Bake in the oven at 350°F for 20-30 minutes or until the cheese is completely melted.
Remove from the oven and serve over a plate of cooked noodles, top with freshly chopped parsley and enjoy!