Heat the oven to 400°F.

Lay the cut chicken breast pieces on a cutting board - you might have to work in batches. Cover the pieces with plastic wrap. Use a kitchen mallet to pound the chicken pieces to about 1/4 inch thick. Season each piece with salt and pepper.

Place the flour, eggs, and bread crumbs separately in 3 containers or plates. Coat one chicken piece with flour, then egg, the bread crumbs. When coating with bread crumbs, place some bread crumbs on top of the chicken and press down. This will help hold everything on the chicken piece. Repeat until all the chicken pieces are coated.

Heat 2 tablespoons of olive oil in a medium to large skillet over medium-high heat. Cook the chicken pieces until the breading is golden brown, about 2-3 minutes per side. If working in batches, use 2 more tablespoons of olive oil for each batch.

In a large baking pan (glass works the best), add 1/2 cup of tomato sauce and 1/4 cup of water. Mix them together and spread the sauce over the bottom of the pan.

Place the cooked chicken pieces in the pan. Use a spoon to cover each piece with tomato sauce. Sprinkle some shredded mozzarella over each piece.

Cover with aluminum foil and place in the oven for 15-20 minutes, or until the cheese is melted. Check the progress periodically.

Note: depending on how many chicken pieces you have and the size of your baking pan, you might need more than 1 pan. In that case, be sure to lightly coat each pan with some tomato sauce and water mix.