Cut the chicken breasts into quarters (4 pieces). Place the chicken breast pieces between two layers of plastic wrap and use a meat mallet or pan to pound the chicken breasts to be a quarter to half inch thin.
Prepare three shallow bowls: one for the flour, one for the bread crumsb and one for the eggs. Whisk the eggs until frothy. Season the flour with salt and pepper. Season the bread crumbs with salt, to taste.
Dredge the pieces of chicken by first dropping them into the flour until coated, then coat in eggs and let the excess drip off. Then pop the chicken into the bread crumbs and coat evenly. For a thicker breading, dredge the chicken in the egg again and then back into the bread crumbs, as desired. Set aside breaded pieces on a plate.
In a large skillet over medium high heat, add two tabespoons of olive oil. When the oil is shimmery hot, add the chicken. Fry for 2-3 minutes on each side, until the breading is golden and the chicken is cooked through (to at least 150 F). Remove the chicken from the pot and set aside on a clean plate.
Without cleaning the skillet, add the remaining two tablespoons of olive oil. Toss in the onion and saute for 8-10 minutes, until the onion is tender and beginning to brown. Then add the garlic and saute for another 2-3 minutes until fragrant.
Add the halved tomatoes and cook down for another 5-10 minutes, stirring occasionally until the tomatoes have released their moisture.
Deglaze the skillet with a splash of marsala wine. The wine should fizzle away - scrape the bottom of the skillet to scrape up any browned bits. Then add the orzo.
Toast the orzo in the skillet for 3-4 minutes until just starting to brown. Then add the chicken broth, a quarter cup at a time. Wait between each addition of chicken broth until the broth is fully absorbed into the orzo. If after two cups of broth the orzo is still al dente, add more broth or water as needed. There should be a little bit of excess liquid.
Stir in the heavy cream, mozzrella, Parmesan and spinach. Stir until the spinach is wilted the cheese has melted in to the sauce. Simmer 2-3 minutes to thicken. Season with salt and pepper, to taste.
Return the chicken to the skillet and simmer for about 5 minutes to return the chicken to temp (about 160-165 F). Remove from the heat to rest for 5-10 minutes (optional) - the sauce will thicken as it stands.
Top the dish with fresh basil as desired. Serve hot and enjoy!