Ingredients for 6:

2 eggs
1 Tablespoons of minced garlic
2 Tablespoons fresh chopped parsley
1/4 teaspoon salt
​3 chicken breasts, ~1/2 lb each
​   halved horizontally (6 fillets)

Directions:

~1 1/2 cups of Italian seasoned Panko crumbs
1/4 cup of oil for frying
6 oz of mozzarella cheese
16 oz. of your favorite tomato sauce
  (or more if serving with pasta

Whisk together eggs, garlic, parsley, and salt in a shallow dish.  Add chicken fillets to the mixture, rotating them to coat well.  Cover with plastic wrap and allow to marinate at least 15 minutes, though longer or even overnight will deepen the flavor.

When ready to bake, preheat the oven to 430 degrees.  Lightly grease a baking dish with non stick cooking oil and a very light covering of tomato sauce

Put Panko in a shallow dish or on a piece of wax paper. Take each fillet from the marinate and dip into Panko - coating well.  
Heat oil in a large skillet over medium-high heat until hot and shimmering.  Fry chicken until golden and crispy (about 4-5 minutes per side)
Place fried fillets in baking dish and top each one with ~1/3 cup of sauce and 1 ounce of mozzarella cheese.
Bake for 15-20 minutes, or until cheese is bubbling and melted and chicken is cooked through