Everyone in my family loved this dish, so much so, they fought over the leftovers the next night, which NEVER happens in my home! I used my favorite jar sauce to cut down on prep time and use chicken cutlets or filet your chicken breasts in half or they will take forever to cook.
8 oz. uncooked spaghetti
1-3 Tablespoons olive oil
4 boneless, skinless chicken breasts, halved lengthwise
6 Tablespoons all-purpose flour
3 teaspoons garlic powder
1 1/2 cups Italian bread crumbs
3/4 cup grated Parmigiano-Reggiano cheese
16oz. Jar Marinara sauce
8 slices mozzarella cheese
Cook pasta according to package directions and drain. While pasta cooks, warm the sauce. Toss 1 cup of sauce with the pasta and keep warm. Combine flour, garlic powder, and a dash of salt in a shallow dish. In a second dish, add eggs and lightly beat. In a third dish mix bread crumbs and Parmigiano. Place the chicken cutlets in the flour mixture, turning to coat. Then dip them into the eggs, letting the excess drip off before placing them in the bread crumb mixture. Heat a large non-stick skillet over medium heat and add 1 Tablespoon of olive oil. When the pan is warm, add the chicken in batches, cooking for 4 minutes a side or until browned. Place the cutlets on a baking sheet covered with foil and add a slice of mozzarella cheese to each piece of chicken. Broil in the oven for 2-4 minutes or until cheese is nice and bubbly. Arrange pasta on a plate, top with chicken and 2 Tablespoons of remaining sauce.
Adapted from Cooking Light Magazine