Preheat the oven to 425°F (220°C). Line a sheet pan with foil and spray it with olive oil spray.
Season the chicken tenders with the kosher salt.
Place the beaten egg in a shallow bowl and the seasoned breadcrumbs in a second shallow bowl.
Dip each tender into the egg, then coat evenly with the breadcrumbs, shaking off any excess. Arrange the coated tenders on the prepared sheet pan.
Spray both sides of the breaded chicken generously with olive oil spray.
Bake the tenders on the sheet pan for 18 minutes, flipping once halfway through, until cooked through. They do not need to be fully crispy.
Transfer the cooked tenders to a 9×13-inch baking pan and arrange them in a single layer.
Spoon the marinara sauce evenly over the tenders, then sprinkle with shredded mozzarella and grated Parmesan.
Bake in the oven for 8 to 10 minutes more, until the sauce is hot and the cheese is melted.
Remove from the oven and top with chopped basil before serving.
