Place a chicken breast on a cutting board. Use a long sharp knife to slice the chicken breast in half so you have two flat thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
In a medium sized bowl, mix together the bread crumbs, 1/2 cup grated parmesan, oregano, basil, garlic powder, salt, black pepper and cayenne.
Brush the oil on both sides of the chicken cutlets. Dredge the chicken in the bread crumb mixture and place on a baking sheet lined with parchment paper.
Bake in the oven for 20 minutes.
Heat the marinara sauce in a saucepan on medium low heat.
Cook the pasta according to directions on the package.
After the chicken has been in the oven for 20 minutes. Spoon a little of the marinara sauce on each chicken cutlet. Sprinkle some grated mozzarella and the remaining parmesan cheese on top of each chicken.
Continue to bake until the chicken is cooked through and reaches an internal temperature of 165F, about 15 more minutes.
Serve the chicken parmesan on spaghetti pasta topped with a ladle of marinara sauce.