In a large mixing bowl, combine the ground chicken, garlic powder, oregano, salt, and black pepper.

Divide the chicken mixture into four equal portions. Flatten each portion into a thin disc.

Place one cube of mozzarella in the center of each disc and wrap the chicken around the cheese, ensuring it is fully sealed to prevent leaking.

In a shallow dish, whisk together the breadcrumbs and grated Parmesan cheese.

Press each patty into the breadcrumb mixture, coating both sides and the edges thoroughly.

Heat olive oil in a large non-stick skillet over medium heat.

Place patties in the skillet and cook for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F (74°C).

Place each patty on a toasted bun, top with 2 tablespoons of warm marinara sauce, and a fresh basil leaf.