Cut each chicken breast in half. Pound thin so the chicken is about 1/2 inch thick. Set the 4 chicken breast halves on a plate and set aside.

Get the coating ingredients ready: on one plate add the flour. In a wide bowl, add the egg and lightly beat them with a fork. On another place, add the breadcrumbs and Italian seasonings, and mix well to combine.

Take a piece of chicken, and dredge it through the flour. Flip and coat the other side. Next, dip the chicken to the egg mixture so it is coated on both sides. Finally coat the chicken in the breadcrumb and spice mixture so it’s evenly coated on both sides. Repeat with each chicken breast half.

Heat a skillet (I used a cast iron pan) over medium heat, and add the oil. Preheat your oven to 350 degrees Fahrenheit.

Add 2-3 pieces of chicken to the skillet (depending on how big your pan is, don’t crowd the chicken) and cook for 3 to 4 minutes on each side until golden brown. Then place the chicken on a sheet pan and bake in the oven for 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Once chicken is done baking, remove from the oven and squeeze fresh lemon juice over each breast.  Add 2 tablespoons of the tomato sauce (recipe instructions below if making from scratch) and 1/2 ounce of the mozzarella to each chicken breast.

Place back into the oven and cook for 5 to 8 minutes longer until the mozzarella has melted and begins to bubble.

Cook spaghetti according to package instructions. Drain divide onto 4 plates or bowls. Add 1 chicken breast half to each bowl, and top with additional parsley and/or parmesan (if using). Enjoy!

In a medium pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 4 to 5 minutes until the vegetables begin to brown.

Add the diced tomatoes with juice, tomato paste, water or vegetable stock, and the Italian seasonings to the pot. Stir well to combine.

Bring the sauce to a boil, the reduce to a simmer and cook, covered, for 30 minutes.