Preheat oven to 450°F and place a baking rack in a sheet pan. Grease the baking rack with some olive oil or cooking spray.
Slice chicken breasts in half lengthwise to create 6 equal size pieces or pound smaller pieces with meat mallet so all the chicken is the same thickness about ½ inch thick.
In a shallow bowl, combine the panko, parmesan cheese, Italian seasoning, parsley, garlic powder, salt and pepper.
Beat the egg white until its frothy. Brush some of the egg white on one side of the chicken. A little goes a long way.
Place the chicken egg white side down into the panko mix. Press the chicken down so the crumbs stick to the chicken.
Brush the other side of the chicken with beaten egg white, then flip the chicken over and press it down into the crumbs. Use a fork or spoon to press crumbs into sides of chicken if needed.
Place breaded chicken on greased baking rack.
Repeat until all the chicken is breaded and on the baking rack.
Spray the tops of the chicken with olive oil or cooking spray.
Bake the chicken for 25 minutes.
Remove chicken from oven and spoon a heaping tablespoon of marinara on each piece of chicken. Then top each with 2 tablespoons of shredded mozzarella.
Bake for another 5 minutes until the chicken reaches 160°F internally.
Let the chicken rest for at least 5 minutes before serving.