Begin by trimming your 2 large chicken breasts into 6 pieces of relatively equal size. You want to make sure they aren't too thick, so they all cook at an equal pace.

In two separate bowls, set up your dredging station to bread the chicken. In the first add eggs, water, parsley, and garlic. In the second, add breadcrumbs, salt, pepper, and parmesan cheese.

Place chicken into the first bowl (egg mixture) and make sure they are covered with the egg-herb wash. Place in the fridge and allow to marinate for at least an hour.

Once the chicken is done marinating, remove from the fridge and begin breading thoroughly in the prepared breadcrumb mixture.

While you are coating the chicken breasts, allow olive oil to heat up on medium-high heat in a large shallow pan. I start with half of the oil and then add the remainder after the first batch of chicken is done frying.

Place chicken into hot oil (generally 3 at a time, so that you don't overcrowd the pan). Cook for 3-4 minutes per side to get a nice brown crust. You don't have to worry about cooking through because the chicken will finish in the oven. Repeat with the second batch.

Preheat oven to 425.

In a baking dish (a 9x13 works well), add fried parmesan chicken. Cover with entire jar of Rao's sauce. Top with mozzarella cheese.

Place in oven, and baEk for 25-30 minutes, until chicken is cooked through and cheese is bubbly.