Preheat the oven to 450º F. Line a baking sheet with parchment paper and set aside. Prepare a 9x13 baking dish by spraying with nonstick cooking spray or misting with olive oil. Set aside.
Place the chicken breasts onto a heavy cutting board and between two pieces of parchment paper or into a heavy plastic zip top bag. Pound the chicken to 1/2-inch in thickness using a meat mallet or rolling pin. Season the chicken with Stone House Seasoning.
Arrange three flat bottomed dishes for dredging the chicken: (1) flour, (2) egg, and (3) Panko + parmesan cheese. Dip the prepared chicken breast into the flour, taking care to coat both sides of the chicken. Then, dip into the beaten egg, and finally into the Panko and parmesan mixture, making sure to press the Panko into the chicken. Place the coated chicken onto the parchment lined baking sheet.
Meanwhile, pour olive oil into a medium skillet set over medium heat. Allow the olive oil to heat until it has a light shimmer and a sprinkle of water sizzles when dropped into the oil. Carefully place the chicken into the oil and cook until golden brown, about 2-3 minutes per side. Remove from the skillet with tongs and place into the prepared baking dish.
Top each piece of chicken with 1/4 cup of the tomato sauce, mozzarella cheese and provolone cheese. Place into the oven and cook until the chicken has cooked through and reaches 165º F when checked with an internal thermometer, about 18-20 minutes. Remove from the oven, top with basil and serve.