Heat 1/4 cup olive oil in a saucepan over medium heat and add the whole garlic cloves; cook until they are slightly golden.
Add the diced onion and cook until soft, about 5–7 minutes.
Stir in the tomato paste and cook briefly to combine, then carefully add the canned chopped tomatoes (watch for splatter).
Add a large pinch of sugar, the basil (fresh sprigs or 1/2 tsp dried), dried oregano, 1 teaspoon salt, and freshly ground pepper to taste; simmer the sauce gently for about 30 minutes.
Remove and discard the whole garlic cloves from the sauce, then set the marinara aside.
Preheat the oven to 350°F (175°C) and spray a large baking dish with nonstick spray.
Pound chicken breasts between sheets of plastic or parchment to 1/2–3/4 inch thickness and set aside.
Whisk the egg with a little water or milk in a shallow bowl for the egg wash.
In another shallow bowl, combine breadcrumbs and grated Parmesan; add 1/2 teaspoon salt and season with basil and thyme per cup of breadcrumbs (or use seasoned crushed croutons and omit seasonings).
Heat about 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Dip each chicken cutlet first into the egg wash, then press into the breadcrumb mixture to coat evenly.
Cook the breaded chicken in the hot skillet until well browned on both sides, then transfer to the prepared baking dish.
Top each chicken piece with a half slice each of provolone and mozzarella (use whole slices if thin), then spoon about 1 1/2 cups marinara sauce total over the chicken, or enough to cover each piece.
Bake at 350°F (175°C) for about 20 minutes, or until the chicken is cooked through and the cheese is melted.
