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Preheat the oven to 400°F.
Prepare 3 separate dishes. 1st one with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In the 3rd one, mix 1 cup panko bread crumbs, ¼ cup grated Parmesan cheese, and the seasoning (½ tsp onion powder, ½ tsp garlic powder, ½ tsp dried oregano, ½ tsp dried thyme). Season each bowl with salt and pepper and set aside.
Using a pairing knife, cut deep pockets inside chicken breasts. Stuff the pockets with mozzarella cheese slices, then press the edges to seal the pockets. Season the stuffed chicken with salt and pepper on both sides.
Dredge each stuffed chicken breast in flour, then beaten eggs, then breadcrumb mixture.
Preheat a large skillet over a medium heat with 3 tbsp olive oil.
When the oil is hot, sear the stuffed chicken cutlets of both sides for about 4-5 minutes per side or until the sides are golden/brown color. At this point we don’t need to cook the meat through as it will be finished off in the oven.
While it’s cooking, pour 2 cups Marinara sauce in a baking pan. When the stuffed cutlets are seared, transfer them to the baking pan with Marinara sauce. Bake at 400°F for about 20-25 minutes or until the chicken is cooked through and the internal temperature of the meat is 165°F.