Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil or cooking spray.
Step 2: In a medium bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined and set aside.
Step 3: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2 inch).
Step 4: Spoon a generous amount of the cream cheese filling onto one side of each chicken breast. Carefully roll the chicken up, starting from the filled side, and secure with toothpicks if needed.
Step 5: In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with oregano and paprika. Dredge each stuffed chicken roll in flour, shaking off the excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.
Step 6: Place the breaded chicken rolls seam-side down in the prepared baking dish. Drizzle with olive oil or spray with cooking spray for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown.
Step 7: In the last 5 minutes of baking, spoon marinara sauce over the chicken and sprinkle additional mozzarella cheese on top. Return to the oven until the cheese is melted and bubbly.
Step 8: Once baked, remove the chicken from the oven and let it rest for a few minutes before slicing. Garnish with fresh basil or parsley and serve with extra marinara sauce on the side.