Preheat the oven to 400°F. Position an oven rack in the lower third of the oven for baking and the top rack for broiling.

Set up three shallow dishes: put 1/4 cup all-purpose flour in the first, the 2 beaten eggs in the second, and in the third combine 3/4 cup dry bread crumbs, 3/4 cup freshly grated Parmesan cheese, 1 tsp garlic powder, and 1 tsp Italian seasoning; mix until evenly combined.

Pat the 2 lb chicken breasts (cut into 6–8 thin pieces, about 1/2") dry with paper towels if desired.

Working one piece at a time, dredge each chicken piece in the flour, shaking off any excess. Dip it into the beaten eggs, then press and roll it in the breadcrumb–Parmesan mixture so it is evenly coated on all sides.

Lightly grease a baking sheet and arrange the coated chicken pieces flat on the sheet, not touching each other. (You may need two baking sheets to keep pieces from touching.)

Bake on the lower oven rack at 400°F for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.

Remove the chicken from the oven. Spoon about 1–2 tablespoons marinara sauce over each piece, then top each with the thinly sliced fresh mozzarella (use the full 4 oz, dividing evenly).

Move the baking sheet to the top rack and set the oven to broil. Broil for 3–5 minutes, watching closely, until the mozzarella is melted and begins to brown.

Remove from the oven and let the chicken rest a couple of minutes. Serve hot.