Mmmm... it's like chicken nuggets for grown ups. Everyone loves this stuff... and it's actually pretty easy, just a little prep work, a few extra dishes and some planning but it's SO worth it.
Heat oven to 375 & start the water for the pasta
1 Pkg boneless/skinless chicken breasts - trim & pound these so they're an even thickness
2 eggs - beaten
1/2 C flour (season with salt & pepper)
1/2 C breadcrumbs (seasoned or add some Italian seasoning - thyme, oregano, basil)
1/2 C grated parmesan cheese
1 jar pasta sauce
1 box spaghetti
mozzarella (fresh or shreds or slices - whatever you've got handy)
put out three shallow bowl:
A): flour, salt & pepper
B): 2 eggs beaten
C): breadcrumbs & cheese
dip your trimmed, pounded chicken into the flour so there's just the slightest coating over the whole piece. Then into the egg, making sure it's fully coated, and then into the breadcrumb mixture. This is very messy and I find that tongs are the best tool for me.
Lay your coated chicken out on cookie sheet and repeat with the rest of the chicken. Bake for 15 minutes then flip the chicken. The chicken should be cooked through - if so go ahead & top each piece with a spoonfull of spaghetti sauce, then top with fresh mozzarella cheese and pop back into the oven for 5-10 min (cheese should be bubbly). If you find that the chicken isn't quite done at that 15 minutes, flip it, pop it back in the oven for 5-10 min before the sauce/cheese step.
While the chicken is baking, get the pasta in the water and heat up your spaghetti sauce.
Drain the pasta & toss with the remaining spaghetti sauce. Serve the chicken next to the pasta, add a salad and maybe some garlic bread if you're "carbing up" and enjoy!