Preheat the oven to 200°C/400°F. Pour the olive oil into a baking a large baking pan so that the bottom is completely covered.
Cut each chicken breast in half down the length so that you have 4 thinner chicken breasts. Start by placing a sharp knife at the thick end of the breast and slice through the breast down to the thinner end.Place each chicken breast between a sheet of plastic wrap or parchment paper. Using a meat mallet or rolling pin pound the chicken until it is an even thickness, about ½ inch thick. Salt and pepper the chicken if desired.
Next, crack your eggs into a bowl and whisk them together with a fork to make an egg bath (egg wash) for your chicken. In a separate bowl mix together the grated parmesan cheese, onion powder, garlic powder, and Italian seasoning.
Dip each chicken breast into the egg so that each side is coated with the egg. Then dip the chicken into the seasoned parmesan cheese on each side so that it is completely coated.
Lay the coated chicken breast flat in the baking pan with the olive oil at the bottom. Repeat until all four chicken breasts are covered and arranged in the pan. Bake in the oven for 15-17 minutes and the internal temperature reaches 74°C/165°F. Then turn the oven to broil to let the chicken crisp on each side for 2-3 minutes.
Remove the chicken from the oven. Spoon 2 spoonfuls of marinara sauce over each chicken breast and then top with mozzarella cheese. Place back in the oven under the broiler for another 1-3 minutes to allow the mozzarella cheese to melt. Remove from the oven and serve. Enjoy!
Always check the label when using the jarred marinara sauce to ensure there is no sugar added and it is keto-friendly. The carbs and sugar in jarred marinara can greatly vary by brand.