Preheat the oven to 400 degrees. Line a baking sheet with tinfoil and mist lightly with cooking spray. Set aside.

In a shallow dish or pie plate or bowl, whisk together the flour and salt. In a second dish, whisk together the eggs and water until smooth. In a third dish, mix together the breadcrumbs, garlic powder, paprika, salt and pepper.

Cut each chicken breast in half vertically (so each breast is smaller, but not thinner than they were before). Place between two sheets of wax or parchment paper and pound with a meat mallet or rolling pin until they are flattened to about 1/2 an inch thick.

Dip each chicken breast in the flour and salt on both sides, shaking to remove excess, then coat it in the egg mixture, letting extra drip off, then completely coat in the panko mixture. Place on the baking sheet and repeat with each piece of chicken.

Mist the chicken lightly with cooking spray and then place in the oven and bake for 12-15 minutes.

Remove the chicken from the oven and evenly divide the marinara sauce over each piece, then top with a slice of Provolone and a sprinkle of Parmesan cheese.

Return the chicken to the oven and let cook an additional 5-10 minutes, until the chicken is cooked through and the cheese is lightly browned and bubbling. Serve immediately with extra marinara sauce, if desired.