Pound chicken to approximately ½" thickness. If chicken pieces are very thick and uneven you may want to slice in half to make two thinner pieces before pounding to an even ½" thickness.
Make four slits through the pieces to create the fingers. I placed my hand on top of the chicken and carefully cut between my fingers to get the correct placement.
You will need three bowls that will be large enough for each chicken breast to fit easily (pie plates or storage containers will also work).- In bowl one mix flour and Italian seasoning. - In bowl two mix the eggs with two tablespoons water.- In bowl three mix breadcrumbs, garlic powder and parmesan cheese.
Line up your workspace as follows: chicken, flour mixture, egg mixture, bread crumb mixture, plate or baking pan
Place each chicken breast in the flour and make sure it is completely coated with flour, including between the fingers.
Move the chicken breast to the egg mixture and make sure it is coated.
Move the chicken to the breadcrumbs and set aside. Repeat with all breasts.
In a large oven proof skillet (preferably cast iron) heat half of the olive oil. Cook half of the chicken breasts for 5 minutes a side. Remove from pan, add the remaining oil and cook the remaining breasts.
Add half of the marinara sauce to the pan, place the chicken on top, add the remaining sauce and top each breast with shredded cheese.
Bake for about 10 minutes until the chicken is cooked completely and the cheese is melted.