* Ingredients :

° 2 tsp olive-oil
° 2 chicken breast for 1 pound chicken total
° 1 egg
°1 C rusk rusk
°1/2 C freshly grated Parmesan cheese
°1 Tsp dried oregano
°1/2 tsp garlic powder
°1 tsp kosher salt
°1/2 teaspoon black pepper
°1 C marinara sauce
° 1 C shredded mozzarella cheese
° 2 tablespoons chopped parsley, optional, for garnish

* Methods 

Line baking tray with tin foil, and brush with olive oil. Adjust the oven rack so that it is a second from the top space. Heat oven to 400 degrees F.

Cut the chicken breasts in half and then pound to an equal thickness: Cut the middle of the chicken breast as if you were going to bed it (cut it to open like a book), but cut it whole to make two equally sized pieces.
After slicing chicken breasts in half, place them in a gallon-size zip-top bag in an even layer, sealing them together, and pouring until they reach an even thickness using a meat pestle or rolling pin.

 You can also placing chicken breast among 2 layer cling wrap instead of zip-top bag if you prefer.
Pat chicken breast dried with paper towel, & season with salt also pepper.

In 1 shallow plate, mix panko breadcrumbs, grat Parmesan cheese, salt, pepper, garlic powder, oregano, & black-pepper.

In another shallow dish, beat one egg.

Dip a chicken breast in the egg, then in the breadcrumb mixture. Make sure the chicken breast is completely covered with the crumb mixture, and gently press with your hand to help the crumbs stick to the chicken. Place the chicken breasts on the prepared baking sheet, and repeat with the remaining chicken pieces.

Place the baking tray in the oven on the second of the top rack. Bake for 15 minutes or until fully cooked.
Flip the chicken, and pour 1/4 cup of the marinara sauce over each chicken piece, then top with the cheese. Put it back in the oven. Turn on the grill. Roast for 2-4 minutes, until cheese melts and bubbles and edges of chicken turn brown.

Enjoy !