Preheat your oven to 400 degrees Fahrenheit. Adjust the oven rack to the second from the top position to ensure even cooking.
Prepare a baking sheet by lining it with aluminum foil for easy cleanup, then brush it with olive oil to prevent sticking. Set it aside for now.
Next, take the chicken breasts one at a time and place them into a gallon-sized zip-top bag. Seal the bag tightly, then pound the chicken to an even thickness using a meat pounder or a rolling pin. This step is key for even cooking.
Once pounded, remove the chicken from the bag and pat it dry with a paper towel. This helps the coating stick better.
In a shallow dish, combine the panko bread crumbs, grated parmesan cheese, salt, black pepper, garlic powder, and dried oregano. Mix well to blend all the flavors together.
In another shallow dish, whisk the eggs until well beaten. This will act as the glue for our breadcrumb mixture.
Now, take one chicken breast and dip it into the egg mixture, allowing any excess to drip off. Then, coat it thoroughly in the breadcrumb mixture. Make sure to press gently to help the crumbs stick. Flip it over and repeat on the other side.
Place the coated chicken breast onto the prepared baking sheet. Repeat this process for the remaining chicken breasts, ensuring they’re all well coated. When done, spray the tops lightly with non-stick cooking spray for an extra crispy finish.
Carefully place the baking sheet in the oven on the second from the top rack. Bake for about 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Keep an eye on it, as cooking times may vary depending on the thickness of your chicken breasts.
After baking, flip the chicken over and pour about ¼ cup of marinara sauce over each piece. Top with a generous amount of shredded mozzarella cheese. Return the baking sheet to the oven and turn on the broiler.
Broil the chicken for 2 to 4 minutes until the cheese is melted, bubbly, and golden brown. You want those delicious edges of the chicken to start browning as well.
Once done, remove the baking sheet from the oven, garnish with minced parsley if desired, and serve the chicken over freshly prepared spaghetti for an authentic touch.
