Cover the bottom of the frying basket with aluminum foil, leave the sides uncovered to allow air to circulate inside.
In a bowl, beat the eggs until fully combined, set aside. In a separate bowl combine the breadcrumbs, oregano, salt, and pepper, and set aside.
One at a time, dip the chicken breasts into the bowl with the dry ingredients, coating both sides. Then dip into the bowl with the eggs, and then dip into the dry ingredients again.
Preheat the air fryer lid on the cooking pot at 350˚F for 1-2 minutes.
Lay the coated chicken on the foil in the frying basket, do not overlap. Place the frying basket in the cooking pot.
Close the lid and cook for 12 minutes at 350˚F. After 12 minutes, flip the chicken and set the air fryer lid for another 12 minutes at 320˚F.
While the chicken is cooking, pour half of the marinara sauce into a heat-safe baking dish that can fit in the cooking pot. When the chicken is done cooking, move it into the baking dish.
Pour the rest of the marinara sauce over the chicken, place the slices of provolone on top, then sprinkle with the parmesan.
Lower the baking dish into the cooking pot using a cooking rack or aluminum foil sling.
Close the air fryer lid and cook for 6 minutes at 350˚F. When done, carefully remove the baking dish. Serve over pasta.