Chicken Parmigiana

Prepare Your Ingredients
Wash and dry your produce.
Preheat your oven or toaster to 400° F.
Mince 2 cloves of garlic.
Roughly chop the basil to make about 3 Tbsp.
In a shallow dish, mix together the breadcrumbs, ½ the parmesan, and a bit of salt.
In a medium bowl, beat the egg.

Make the Sauce
Heat 1 Tbsp. olive oil in a medium pot over medium-high heat.
Add the onions and saute for 2-3 minutes.
Add the minced garlic and cook for another minute.
Add the crushed tomatoes, oregano, and red pepper flakes to taste.
Bring to a simmer and cook uncovered for about 10 minutes.
Season with salt & pepper to taste.
Bring a large pot of salted water to a boil.

Cook the Chicken & Pasta
Working one breast at a time, dip the chicken into the egg, then place in the breadcrumb mixture flipping to coat evenly on both sides.
Heat 2 Tbsp. olive oil in a large pan over medium heat.
Once the oil is hot (not smoking), place the chicken in the pan.
Cook 3-4 minutes per side or until they are golden brown and almost cooked through (add oil when flipping).

Meanwhile, add the spaghetti to the boiling water, and allow to boil 12 -15 minutes or until al dente.
Drain, return to pot and set aside.

Bake the Chicken
In a baking dish big enough to fit the chicken, spread enough sauce to coat the bottom.
Place the chicken on top of the sauce.
Spoon remaining sauce over each of the chicken breasts.
Top the chicken with the mozzarella and remaining parmesan.
Bake for 6 minutes, then turn the oven to hi-broil and cook another 2-4 minutes to brown the cheese.

Plating
Add a little olive oil to the spaghetti and toss to mix.
Divide the spaghetti between your plates and place a chicken breast on top.
Garnish with the chopped basil and enjoy!