Chicken Parmesan

Preheat oven to 350ºF and lightly spray a 9×13 baking dish with baking spray (I use my Misto).

In a large bag (I use a produce bag), crush the crackers into small pieces and season with the kosher salt.

In a shallow dish, whisk together the eggs and black pepper. Dip the chicken breast halves in one at a time coating both sides and drip any excess egg back into the dish.

Add the coated chicken into the bag with the crushed crackers and shake to coat, pressing the crackers into the chicken and then place on a large plate. Repeat with the remaining chicken until all of the chicken breast halves are coated.

In a large 10-inch nonstick skillet, heat the olive oil over medium-high heat. Once hot, work in batches, adding 2 of the chicken breast halves at a time, and cook for 3-4 minutes per side. Flip when you notice the edges of the chicken are a deep golden and cook for another 3–4 minutes. After each batch, remove to a paper towel-lined plate to absorb any excess oil and then arrange in the prepared 9×13 baking dish. Repeat with the remaining chicken.

Once all of the chicken has been cooked, reduce the heat to medium and wipe the pan out with paper towel so only a trace of oil is left in the pan. Squeeze in garlic through a garlic press and cook for a minute or two. Slowly add in the tomato sauce and dried basil. Simmer for 8 minutes and drop in the butter and stir. Pour 1/3 of the sauce over top of the chicken, leaving pieces exposed. Evenly sprinkle with the Parmesan and cover with foil. Bake for 30 minutes.

In the meantime, bring a pot of water to boil. Season with a generous pinch of kosher salt and add in the spaghetti noodles and cook as directed on the package. Drain and add to the remaining marinara, toss and heat on low to keep warm.

After the 30 minutes, remove top with mozzarella slices and pop the pan back into the oven for 10-15 more minutes more until the cheese is melted and bubbly.

Dish out spaghetti into bowls and top with the Parmesan chicken.