Preheat your oven to 400 degrees F.
Place sliced chicken breasts on a cutting board. Place a sheet of plastic wrap over chicken and lightly pound (using the smooth side of a meat mallet) to a thickness of about ⅓ inch.
Set up a breading station by placing 3 wide shallow bowls (or dishes) onto your work area.
In the first bowl, whisk together flour, salt and pepper. In the second bowl, whisk the eggs well. In the third bowl, stir together the bread crumbs, panko, Italian seasoning, garlic powder and Parmesan.
Dip a piece of chicken in the flour mixture, coating well on both sides. Shake off any excess, then dip in egg mixture, then dip in bread crumb mixture. Be sure to coat the chicken well in each step. Repeat with the 3 remaining chicken pieces and set aside (I place them on a baking sheet).
Heat oil in a large nonstick skillet over medium high heat until hot and shimmering. Carefully place 2 pieces of the chicken in the oil (I use tongs). Cook until a deep golden brown, about 1 ½ minutes on each side. Place on a cooling rack over a baking sheet to drain* and repeat with the remaining 2 pieces of chicken.
Spread 1 cup of the marinara sauce in the bottom of a 9 x 13 baking dish using the back of a spoon.
Place the chicken over the sauce. Spoon the remaining ½ cup of marinara over the center of the chicken, then sprinkle shredded mozzarella over the marinara.
Bake for 15 to 20 minutes or until cheese is melted, sauce is bubbling and chicken is cooked thoroughly.
Sprinkle with chopped fresh parsley and/or basil and serve over your favorite cooked pasta, if desired.