Line a baking sheet with foil, brush foil with olive oil. Adjust the oven rack, so that is at the second from the very best space--Preheat the oven to 400°F.
Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast like you are likely to blossom it (cutting it open as a novel ), but cut all the way through to make 2 equal-sized pieces.
After cutting the chicken breasts in half, place them in a gallon-sized zip-top bag in an even coating, seal it, then pound them into an even thickness using a meat pounder or a rolling pin. You can even place the chicken breasts between two layers of cling wrap instead of a zip-top bag if you prefer.
Pat the chicken breasts dry with a paper towel, then season with pepper and salt.
In a single shallow dish, mix panko bread crumbs, grated parmesan cheese, pepper, salt, garlic powder, oregano, and black pepper.
In another shallow dish, whisk one egg.
Dip one chicken breast to the egg, then into the bread crumb mix. Make sure chicken breast is fully coated in the crumb mixture, and gently press with your hands do help the crumbs stick to the poultry. Put chicken breast on a prepared baking sheet, then repeat with remaining pieces of chicken.
Place baking sheet in the oven on the next in the top rackBake for 15minutes, or till cooked through.
Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the grill. Broil for 2-4minutes, till cheese is melted and bubbly and advantages of the poultry are browning.