6 boneless, skinless chicken pieces
2 eggs, beaten
Italian breadcrumbs, as needed
Oil
5 cloves garlic, minced
Italian Seasoning, to taste
1 (26 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
Water as needed
Parmesan cheese to taste
Mozzarella cheese to taste
Spaghetti, cooked and kept warm
Dip chicken in egg then coat with breadcrumbs. Fry the chicken in oil for about 6-7 minutes per side, until golden brown. Add garlic and cook about a minute. Season with Italian seasoning; add crushed tomatoes and tomato sauce. Add water to thin out tomato sauce as needed, usually half a tomato sauce can of water is plenty. Cover and simmer over low heat for 20 minutes. At the end of cooking time sprinkle cheeses on top of each breast; cover and allow cheese to melt before serving over cooked spaghetti.
