2 1/2 pounds boneless, skinless chicken breast
4 cups Panko bread crumbs (Italian bread crumbs work fine too)
1/2 cup shredded parmesan cheese
1 Tbsp. garlic salt
2 Tbsp. dried oregano
2 Tbsp. dried basil
1/2 cup olive oil
1 24 oz. jar marinara sauce
2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese (to top dish, in addition to first 1/2 cup listed above)
1 13.25 oz. package whole wheat spaghetti
On a large cutting board, use a meat mallet to pound chicken breasts until 1/2 inch thin. (Chef's Note: This step is not mandatory, but will cut cooking times and make chicken go further.) In a medium mixing bowl, blend eggs. In a separate medium mixing bowl, add bread crumbs, parmesan cheese, garlic salt, oregano and basil. In a large frying pan, heat olive oil over medium high heat. Dip chicken breasts in egg and then in bread crumbs until thoroughly coated. Fry breaded chicken breasts in olive oil until crispy and golden brown, about 6 minutes per side.
Preheat oven to 375 degrees. While chicken is cooking, spray an 11 x 14 inch baking dish with cooking spray. Remove chicken from oil and arrange evenly in prepared baking dish. Pour marinara sauce over chicken. Sprinkle sauce evenly with mozzarella and parmesan cheeses. Bake at 375 degrees for 15-20 minutes until cheese is bubbly.
While chicken is baking, boil spaghetti in large saucepan according to package directions, about 10 minutes. Drain water from spaghetti. Serve Chicken Parmesan over bed of fresh spaghetti.