Dinner was a hit thanks to my daughter, and I just had to ask for the recipe.

Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and pepper.
Dredge each chicken breast in flour, shaking off excess, then dip in beaten eggs, and coat with a mixture of breadcrumbs and Parmesan cheese.
In a large skillet, heat olive oil over medium heat. Cook the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
Transfer the chicken to a baking dish. Spoon marinara sauce over each piece and top with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
While the chicken bakes, cook the spaghetti according to package instructions. Drain and set aside.
Serve the chicken parmesan over a bed of spaghetti pasta, garnished with fresh basil leaves.
Variations & Tips
For a lighter version, you can use whole wheat breadcrumbs and bake the chicken instead of frying it. If you prefer a spicier kick, add a pinch of red pepper flakes to the marinara sauce. For a gluten-free option, substitute the flour and breadcrumbs with gluten-free alternatives. You can also experiment with different cheeses, such as provolone or fontina, to give the dish a unique flavor profile.