Preheat the oven to 425 degrees F and prepare a baking sheet or dish by lining it with foil or by spraying it with nonstick cooking spray.
Place a large nonstick pan over medium heat and spray with nonstick cooking spray. One heated, add the spiralized zucchini. Cook 3-5 minutes.* Remove to a bowl and place return pan to burner with 1 tablespoon of oil.
Once heated, add the onion and roasted red pepper. Cook until onion is translucent. Add the garlic and allow to cook 2-3 minutes. Once the garlic is fragrant, add the sauce and lower to a simmer, stirring occasionally.
To one shallow dish, add the eggs and thoroughly beat. To a second shallow dish, combine the both breadcrumbs, parmesan cheese, and seasonings.
Sprinkle each chicken breast with a little salt and pepper, followed by a dash of garlic powder. All to taste.
Dredge each breast through the egg and then through the breadcrumb mixture. Firmly pat the breadcrumb mixture to both sides of the chicken. Press the mix into the chicken to ensure a good coating.
Place a *large nonstick, ovenproof skillet over medium-high heat with 2 tablespoons of olive oil. Once heated, add the chicken breast and sear each side for 3-4 minutes.
Once the chicken has been seared on both sides, transfer the skillet (or baking dish) to the oven to bake 7-10 minutes. Time will be dependent on how thickly cut the chicken breast is. The internal temperature needs to reach 165 degrees F.
Add the zucchini noodles to the pan with the sauce to re-warm.
Remove the chicken from the oven to add a scoop of sauce and mozzarella cheese. Place back into the oven for a few minutes. Long enough to melt the cheese.
If you want a crispy, bubbly cheese coating - turn the broiler on high after the cheese has melted. Watch closely as this will only take but a moment or two.
Remove from the oven. Serve with the zucchini noodles, garnished with fresh basil and parmesan cheese.