Preheat oven to 425 degrees F. Line a rimmed baking sheet with non-stick aluminum foil and lightly spray with cooking spray.
In a shallow dish, combine flour and pepper. In another shallow dish, combine eggs and 1 tablespoon water. In a third shallow dish, place the Panko bread crumbs.
Season the chicken breasts with salt, coat each piece with the flour (shaking off any excess), then dip into the egg mixture, and finally coat with the Panko bread crumbs (pressing the Panko crumbs to help it adhere).
In a large non-stick frying pan over medium-high heat, heat the olive oil. Add the prepared chicken breasts and brown on both sides until golden brown.
Transfer the browned chicken to the prepared baking sheet. Sprinkle both sides of the chicken breasts with the basil and rosemary, then sprinkle with the grated Parmesan cheese. Top with the fresh mozzarella cheese slices.
Bake until the cheese is melted and golden and the chicken breasts are cooked, approximately 10 minutes. The chicken is done when a cooking or until a meat thermometer registers aninternal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife and the skin should be golden brown). Remove from oven.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right . To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
In a small saucepan or in the microwave, warm the Marinara Sauce. After you remove Chicken Parmesan from the oven, place about 1/8 cup Marinara Sauce over the top of each piece.
Serve with the remaining warmed Marinara Sauce on the side.
Makes 4 servings.