Preheat the oven to 325 degrees.
Place the chicken breasts in between two pieces of plastic wrap and pound them to 1/4 inch thickness with a kitchen mallet.
Season both sides of the chicken breasts with garlic powder, sea salt, and freshly cracked pepper, to taste.
Set up three shallow bowls. In the first add the flour then season with garlic powder, sea salt and freshly cracked pepper, to taste.
In the next bowl, beat the two eggs until very well combined.
Pour the Herb and Parmesan panko crumbs into the third bowl.
Heat the oil in a large OVEN PROOF skillet over medium-high heat.
Place 1/4 cup of the mozzarella cheese on one side of the pounded chicken breasts, about 2 inches from the edges.
Moisten the edges of the chicken breasts with water then sprinkle with some of the seasoned flour all over the edges. Fold the breast over the cheese, pressing on the edges to seal well.
Dredge both sides of the folded chicken breasts evenly in the flour mixture.
Next dip both sides in the beaten eggs.
Finally press both sides of the folded chicken breasts in the panko crumbs until completely covered.
Place the fully coated chicken breasts into the HOT skillet and cook for 2-3 minutes. Flip the chicken over and cook for another 1-2 minutes.
Place into the preheated oven and cook for 20 minutes, or until the chicken is cooked through.
Remove from the oven and allow to rest for 2-3 minutes while you prepare the salad.
Toss the arugula, baby spinach, and tomato halves with some olive oil and balsamic vinegar, to taste. Season with sea salt and freshly cracked pepper then place on a serving plate.
Add the chicken then top with freshly shaved parmesan and chopped parsley. Serve immediately. Enjoy.