Peheat the oven to 425F. Grease a baking dish or sheet pan and set aside.

Use a meat pounder to pound your chicken to about ½ inch thick. Cut each chicken breast in half. Set aside.

Prepare your dipping stations. Place the eggs in a bowl and whisk.

In a separate bowl, combine, the breadcrumbs, garlic powder, onion powder, Italian seasoning, parsley and parmesan cheese. Mix until combined.

Use a fork or tongs to dip a piece of chicken into the egg. Flip the chicken over and make sure the entire chicken is coated with egg mixture.

Remove the chicken from the egg and dip it in the breadcrumb mixture. Flip the chicken until all parts of the chicken are coated with breadcrumbs.

Place the coated chicken on the prepared baking dish and repeat with the remaining chicken.

Bake in the oven for 20 minutes, until the temperature of the chicken reads 165F when measured with a meat thermometer.

Once baked, remove from the oven and top with a heaping spoonful of marinara sauce and a small amount of mozzarella cheese.

Return to the oven and change the heat setting to broil. Cook for an additional 2 minutes, watching carefully so it does not burn.

Remove from the oven and serve warm. Serve plain or on a bed of zoodles (zucchini noodles), spaghetti squash or pasta.