How to make it

1. Pound the chicken even.. Put each chicken breast in a zip-top bag and pound it with a heavy pan or rolling pin until about ½ inch thick. Even thickness means even cooking.
2. Set up your breading station.. Put the flour in one shallow bowl, beat the eggs in a second bowl, and mix the breadcrumbs, parmesan and the salt-pepper-garlic mix in a third.
3. Bread the chicken.. Coat each breast in flour, dip it in the beaten eggs, then press it into the breadcrumb mix until it is fully covered.
4. Fry until golden.. Heat the olive oil in the skillet over medium-high heat. Cook the chicken 3–4 minutes per side until deep golden. It does not need to be cooked through yet.
5. Top and bake.. Heat the oven to 400°F. Spread 1 cup of marinara in the baking dish, lay in the chicken, spoon the rest of the sauce over the top and cover with mozzarella. Bake 15 minutes until the cheese is bubbly and golden.
6. Boil the spaghetti.. While the chicken bakes, cook the spaghetti in a big pot of salted boiling water until tender, then drain.
7. Serve it up.. Lay the chicken over the spaghetti and tear fresh basil over the top if you like.