Pre-heat your oven to 450 degrees.

Place each chicken breast between plastic wrap and use a meat mallet to pound the chicken to 1/4 inch thickness.

Season both sides of chicken with salt, black pepper, and garlic powder.

In a shallow dish (like a cake pan), combine 1/4 cup all purpose flour with 1/2 teaspoon Italian seasoning.

In another shallow dish, beat 2 egg whites until frothy.

In a third shallow dish, combine 1/2 cup bread crumbs with 1/2 cup panko bread crumbs and 2 tablespoons finely grated parmesan cheese.

Coat the chicken by dipping each piece in flour, then egg whites, then coating with the bread crumb mixture.

Heat 2 tablespoons canola oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken and cook for two minutes (until browned) then flip the chicken and cook for another two minutes (until browned).

Transfer the oven-safe skillet to the oven and bake for 5 minutes. Flip the chicken and top with spaghetti sauce and divide 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese evenly among each piece of chicken.

Bake for an additional 5-6 minutes, or until the chicken is done. Sprinkle chopped fresh parsley or fresh basil on top for garnish.

Serve over pasta if you wish. Serves 3-4.