Slice the chicken breast in half the long way so that you have too thin pieces of chicken for each breast.
Place the chicken in between wax paper on a cutting board and pound until super thin.
In a lasagna pan, spray and pour the tomato sauce into the bottom of the pan. You want a good layer of sauce, so add more depending on the size of your pan.
Season the chicken on both sides with salt & pepper.
Add the flour & garlic powder to a bowl and season with salt & pepper.
Heat a saute pan with the olive oil and, 1 at a time, dredge the chicken into the flour mixture. Shake well after you dredge it, you just want a light coating of flour on it.
Make sure the pan is good and hot before you add the chicken. Brown for 5 minutes and turn over and cook another 4 minutes. Place the chicken on top of the tomato sauce, sprinkle with the parmesan and place of slice of cheese over each piece of chicken.
Bake in the oven for 15-20 minutes until the cheese is melted and starts to get a little color.
Serve with pasta on the side or a salad.
Recipe by Cook Eat Run at https://cookeatrun.com/2013/12/12/lighter-chicken-parmesan/