Chicken parmesan

1. Prepare marinara first as it can keep warm in the pot until you need it.
Cook the spaghetti, drain it & put it back in the pot to keep warm. (You can adjust the amount of spaghetti you cook and place in the baking dish depending on the number of people you are serving).
Preheat oven to 400 degrees.
For the chicken: place chicken breasts in a large freezer bag & use a mallet to pound them into an even thickness for faster and more even cooking.
Prepare the breading station with three bowls: one bowl with the Italian bread crumbs and parmesan mixed together with a fork; another bowl with the egg/milk mixture and a third bowl with the flour.
Season chicken with salt & pepper on each side & coat it with the flour, shaking off any excess. Dip it into the egg mixture and then into the bread crumb mixture; repeat steps for the remaining chicken and set aside on a plate.
Heat oil over medium high heat in a deep skillet and add the chicken. Cook the chicken until golden brown on each side, approx. 5 - 8 minutes.
Pour just under 1/2 of the marinara sauce into a lightly greased 9" x 13" baking dish.
Place cooked spaghetti on top of the marinara sauce.
Place chicken on top of the spaghetti.
Pour the remainder of the marinara sauce on top of the chicken.
Place the slices of mozzarella on top of the chicken pieces.
Bake for 15 - 20 minutes or until the chicken is cooked through and the cheese is melted.
If desired, you can broil for a few minutes to make the cheese golden.
Garnish with parsley and grated parmesan.
When serving, its easiest to remove the chicken from the top with a pair of tongs to plate it.
As there is sauce under the spaghetti, I use the tongs to mix the spaghetti with the sauce and serve it beside the chicken.