Preparing the Chicken
Slice 2 boneless skinless chicken breasts in half horizontally or pound them to an even thickness. Season both sides with kosher salt and black pepper to taste and a light sprinkle of dried Italian seasoning blend. Set up a breading station by placing 1 egg beaten with 1 tablespoon water in one bowl, and a mixture of ½ cup dried plain bread crumbs and ½ cup panko bread crumbs in another. Dip each piece of chicken into the egg mixture, then press into the breadcrumb mixture until fully coated.
Cooking the Chicken
Heat 2 tablespoons cooking oil and 2 tablespoons butter in a large skillet over medium heat until the butter is melted and lightly bubbling. Add the breaded chicken and cook for about 4–5 minutes per side until golden brown and crispy. Transfer the chicken to a plate and set aside.
Cooking the Pasta
Bring a pot of salted water to a boil and cook 4 oz dried spaghetti according to package directions until al dente. Drain and set aside.
Assembling the Chicken Parmesan
Preheat your oven to 400°F. Spread a small amount of marinara sauce from the 24 oz jar onto the bottom of a baking dish. Place the cooked chicken on top, then spoon additional marinara sauce over each piece. Sprinkle evenly with 8 oz shredded mozzarella cheese and ½ cup freshly grated Parmesan cheese.
Baking
Transfer the dish to the oven and bake for about 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
Serving
Serve the chicken over the cooked spaghetti, adding extra marinara sauce if desired. Finish with an additional sprinkle of Parmesan and a pinch of dried Italian seasoning for extra flavor, and serve immediately while hot.
