4 each boned and skinned chicken breasts, about 4 ounces each
2/3 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
1/2 teaspoon dried italian seasoning
1/8 teaspoon black pepper
1/3 cup flour, all-purpose
3 large egg whites, lightly beaten
2 teaspoons olive oil
4 cups spaghetti, cooked and drained (about 8 oz raw)
3 cups pasta sauce (make it yourself or bought)
1 cup shredded mozzarella cheese
1/2 cup diced tomato (optional)
2 tablespoons chopped basil, fresh or dried basil leaves
How to make it
Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Start bringing pasta water to a boil in a pasta pot or large saucepan.
Combine breadcrumbs, parmesan cheese, italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour. Dip in egg whites, dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side or until done.
Start cooking the spaghetti separately.
Place the cooked and drained spaghetti in the bottom of a medium sized glass baking dish. Spoon one cup of the pasta sauce over the spaghetti. Spread the diced tomatoes on top. Arrange cooked chicken breast in a layer on top of that. Spoon the rest of the pasta sauce over the chicken. Sprinkle the shredded mozzarella on top of all.
Place the baking dish on a cookie sheet and broil for three minutes or until the cheese melts and starts to brown slightly. Garnish with basil and serve.