Preheat oven to 425°F.

Cook spaghetti according to package directions. Drain and set aside.

Meanwhile, spray a 9”x13” baking pan with nonstick spray. Spread half of marinara sauce into bottom of pan; set pan aside.

Working with one chicken breast at a time, lay it between two pieces of plastic wrap and then pound thin using a kitchen mallet until ~ ½” thick. (Tip: A rolling pin works great here…just make sure to clean it with soap and water afterwards!) Repeat with remaining chicken breasts.

Spread flour onto large plate.

On a separate plate, combine the breadcrumbs with ½ cup of Parmesan cheese.

Pour beaten egg into a separate shallow bowl.

Using a large skillet, add oil and place over medium-high heat. (Tip: To determine when oil is hot enough, drop a pinch of breadcrumbs into the oil. If it bubbles up immediately, then the oil is hot enough. If the oil begins to smoke at any point, immediately reduce heat.)

Working with one piece of chicken at a time, dip both sides of the chicken first into the flour, then into the beaten egg and then finally into the breadcrumb mixture. Place the chicken into the skillet. (Note: I typically do this in 2 batches of 2 breasts each so as not to overcrowd the skillet.)

Fry chicken for 3-4 minutes per side, or until both sides are golden brown. Remove chicken from skillet and place on top of the marinara sauce in the prepared baking pan.

Pour remaining marinara sauce on top of chicken breasts. Sprinkle chopped basil on top and then lay sliced mozzarella over chicken. Finally, sprinkle remaining ¼ cup of Parmesan cheese on top.

Bake at 425° for 10-15 minutes, or until cheese has fully melted and started to brown.

Serve over cooked spaghetti.