Butterfly chicken breast to open it up. Press it flat then cover with plastic wrap. Pound out the chicken for a few minutes until flattened then take away plastic and season both sides with salt and pepper.
Drizzle chicken with olive oil then lay down the mozzarella cheese slices, pepperoni, parmesan cheese, basil leaves. Gently roll up tight and then put toothpicks in to hold it closed.
Crack two eggs into a large shallow bowl and quickly beat.
Add breadcrumbs and parmesan cheese into another bowl and mix together with your hands.
Place the chicken into the eggs then into the breadcrumbs, coating it well. Then transfer to a greased cast iron skillet.
Place into the oven to bake for 45 minutes, until cooked though.
Take out and top with warmed marinara sauce and fresh chopped basil, cut and serve.