Preheat oven to 400º. Make the chicken by preparing breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour.
Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
In the NanoBond 5qt. Dutch Oven over medium-high heat, add 1/4" oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5-7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain.
Meanwhile, start the marinara sauce in the NanoBond 14” Chef’s Pan over medium heat, by heating the oil. Add onion and garlic and cook until soft, 4-minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10-minutes. Remove from heat and stir in parsley.
Wipe out cooled Dutch Oven and pour sauce into pan, placing chicken in sauce. Top with mozzarella and bake until cheese starting to melt, 10-12 minutes. If desired, broil until cheese is golden, 3-minutes
Garnish with parsley and serve immediately with side of pasta and salad.
