Preheat your oven to 350 degrees.

In a large bowl, stir together the panko breadcrumbs, oregano, basil, garlic powder, onion powder, salt, and pepper. Set aside.

Next, in another bowl, whisk together the eggs.

Over medium-high heat, fill your cast iron skillet just less than half full with vegetable oil. Allow to fully heat to frying temperature.

In the meantime, dip each chicken breast in the egg and then into the breadcrumb mixture. Press gently on the chicken to get a good amount of the breadcrumbs to stick to each breast.

Fry each chicken breast in the vegetable oil until golden brown. About five minutes per side.

While the chicken is frying, whisk together sauce ingredients - tomato sauce, basil, oregano, salt, pepper, parmesan and parsley. Set aside.

When the chicken has finished browning, drain each breast on paper towel. Pour the oil out of the skillet. Do not wipe the skillet dry!

Pour the sauce into the skillet. Nestle the chicken breasts into the sauce. Bake for 15 minutes.

Remove the chicken from the oven. Sprinkle over the mozzarella and the parmesan. Bake for an additional 10 minutes.

Remove from oven. Garnish with fresh parsley and more parmesan if you wish.

Serve immediately.