Preheat oven to 400. Combine Panko crumbs, Italian seasoning, garlic powder, thyme, and rosemary in a shallow dish. Beat eggs in a separate shallow dish. Set aside both. Place chicken breasts in a large zip lock bag. Lay on a flat surface covered with a thick towel. Using a meat mallet or rolling pin-pound chicken breasts until 1/2" thick. Remove one piece of chicken at a time with thongs. Place each first in the egg mixture and then crumb mixture. Shake excess. Place each on a baking sheet and put in the refrigerator for at least 15 min. (This will prevent the crumb mixture from falling off when frying.) Remove chicken from the refrigerator. Place olive oil in a large saute pan. When hot, add chicken. Cook on medium-high heat for 3 minutes on each side. Meanwhile, pour 1/3 of pasta sauce into the bottom of a 9x13 baking dish. Place chicken breasts on top. Pour remaining pasta sauce over the chicken. Sprinkle with mozzarella cheese. Bake in the oven for 30 minutes or until chicken is tender and reaches 165 degrees. Remove from oven and sprinkle with parsley. Serve over warm pasta.