In a flat dish, combine cheese, bread crumbs, parsley, oregano, garlic powder, salt and pepper. Stir, and set aside.

In another small dish, beat egg & water until frothy. Set aside.

Now take a chicken breast, put it in a gallon size zip-lock bag, and pound it thin. It should be evenly about 1/2 inch thick.

Cut each chicken breast in half. In a large skillet, add enough oil to coat the bottom, and heat.

Now arrange your dishes.

Dredge the chicken in the egg wash, and then the coating.

Serve and enjoy!