Place the flour in a shallow dish.
In a second shallow dish, whisk together the eggs and water until combined.
In a third shallow dish, combine the Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, dried Italian seasoning, salt, and black pepper.
Dredge each chicken breast in the flour, shaking off excess, then dip into the egg mixture, and finally coat evenly with the breadcrumb mixture. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the breaded chicken breasts to the skillet and cook for 4 to 5 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to low and pour the marinara sauce into the skillet, spreading it evenly.
Return the chicken breasts to the skillet, spooning some sauce over each piece.
Sprinkle the shredded mozzarella cheese evenly over the chicken breasts.
Cover the skillet with a lid and cook for 3 to 5 minutes, or until the cheese is melted and bubbly.
Remove from heat and garnish with chopped fresh basil leaves before serving.