In a small saucepan, combine the tomato sauce, basil and garlic powder; heat through.
Meanwhile, flatten chicken breasts to 1/4-in. thickness. In a shallow bowl, combine the bread crumbs, oregano and salt. In a separate shallow bowl, whisk eggs and water. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with bread crumb mixture.
In a large skillet, cook chicken in oil in batches for 4-6 minutes on each side or until juices run clear. Spoon sauce over chicken; sprinkle with cheeses. Serve with pasta.