Faux Chicken Parmigiana

Pound chicken breasts with a rubber mallet to tenderize and flatten them to half inch thickness. Cut each breast in half to make a total of 4 pieces. Set aside.

In a large bowl, combine flour, salt and black pepper. Dredge chicken pieces in the flour to coat well. Set aside.

Place oil and margarine in a large skillet on medium to high heat. When oil is hot, drop in the chicken and cook until golden and crispy on all sides, flipping occasionally. It doesn’t have to be thoroughly cooked at this point, just nice and golden and crispy on all sides. Remove chicken from oil and set aside.

Place onion in skillet along with garlic. Stir and saute until tender and translucent. Add crushed tomatoes and tomato sauce. Stir to combine. Add chicken broth, sugar, parsley and salt and pepper to taste. Stir until well mixed. Return the chicken to the skillet and place it in the sauce without mixing. Do not cover chicken with sauce. Bring sauce to a boil then lower heat to a simmer. Place 1 tablespoon of nutritional yeast on top of each chicken breast and top with one tablespoon of daiya cheese. Place lid on skillet and let it simmer for 30 minutes.

Put some cooked spaghetti noodles on each serving plate. Carefully remove one chicken piece with some sauce and place on top of the cooked spaghetti. Serve with garlic bread if desired.