Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Start by preparing the chicken. Coat each chicken breast in flour, dip it in the beaten egg, then coat it in breadcrumbs. Heat olive oil in a large skillet over medium heat and fry the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Once cooked, remove from heat and let the chicken rest for a few minutes before slicing it into strips.

Roll out the pizza dough on a lightly floured surface to about 1/4 inch thickness. Cut the dough into 4 equal-sized circles or rectangles, depending on your preference.

To assemble the calzones, spoon about 1/4 cup of marinara sauce onto one half of each dough circle. Add a few slices of chicken on top, followed by a generous amount of mozzarella cheese, a sprinkle of Parmesan cheese, and a pinch of dried basil, oregano, garlic powder, and onion powder.

For extra flavor, sprinkle a pinch of crushed red pepper flakes (optional) and add a spoonful of ricotta cheese for creaminess.

Fold the dough over the filling to form a half-moon shape. Pinch the edges of the dough together to seal the calzone, then fold the edges over to create a crust.

Place the calzones on the prepared baking sheet. Brush the tops with olive oil and sprinkle with a bit of garlic powder for extra flavor.

Bake the calzones for 15-20 minutes or until golden brown and crispy on the outside.

Remove the calzones from the oven and let them cool slightly before slicing. Serve with additional marinara sauce for dipping, and garnish with fresh parsley and basil leaves.