Preheat your oven to 375°F (190°C). Toss the cubed rustic bread with 2 tbsp (30ml) of olive oil, garlic powder, and salt. Bake for 10-12 minutes until crispy and golden.

In a large pot, heat 1 tbsp (15ml) olive oil over medium heat. Sauté the diced yellow onion for 5 minutes. Stir in the minced garlic and Italian seasoning for 1 minute.

Pour in the crushed tomatoes and chicken broth. Simmer gently for 15 minutes. Reduce heat to low and stir in the heavy cream until you get a creamy orange-red tomato soup. Keep warm.

Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls. Coat the chicken breast chunks in the flour, dip in the egg, and cover completely with panko.

Heat 2 tbsp (30ml) olive oil in a skillet over medium-high heat. Add the breaded chicken in a single layer. Fry for 3-4 minutes per side until a deep golden-brown crispy crust forms and the chicken is fully cooked.

Ladle the hot soup into bowls. Top immediately with the crispy chicken chunks. Sprinkle shredded mozzarella over the hot chicken so it melts into a stringy layer.

Dust the top with finely grated parmesan cheese. Scatter the toasted garlic croutons over the broth and finish with chopped fresh green basil leaves. Serve immediately.