Easy Chicken Parm for Two

• 115g of spaghetti, uncooked (4 ounces)
• 400g marinara sauce , divided ( 1 1/4 cups and 1/2 cup)
• 35g plain flour (1/4 cup)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 tsp garlic powder
• 1 large free range egg, beaten
• 1/2 TBS water
• 45g Parmesan Cheese + 1 TBS (1/4 cup + 1TBS)
• 90g Panko style bread crumbs (3/4 cup)
• 2  chicken breast fillets, boneless, skinless
• 40g grated Mozzarella cheese (1/3 cup)
• Oil for frying
• fresh basil to garnish

1. Preheat the oven to 200*C/400*F/ gas mark 6. 
2. Arrange 3 shallow dishes side by side.  In one mix the flour, garlic powder, salt and pepper.  In another place the first quantity of Parmesan cheese and Panko bread crumbs.  In the third whisk together the egg and water.
3. Place each chicken breast between two pieces of wax paper and pound to an even thickness.  Dip first in the flour, shaking off any excess. Dip into the beaten egg/water and then coat generously in the bread crumb/cheese mixture, pressing lightly to make sure it adheres.
4. Heat some oil in a skillet.  Add the chicken and fry on both sides until golden brown and cooked through, about 5 to 7 minutes per side.  Place onto a plate and keep warm while you cook the spaghetti.
5. Cook the spaghetti in lightly salted boiling water according to package directions. Drain well and then return to the pot.  Add the first amount of marinara sauce, stirring well to combine.  (I also like to add some grated Parmesan cheese and Garlic Italian seasoning to taste. Its up to you if you do this or not.)  Pour the spaghetti into a buttered baking dish large enough to hold both chicken breasts.  Place the chicken breasts on top.  Spoon the remainder of the marinara sauce over top and sprinkle on the mozzarella cheese and remaining Parmesan cheese. 
6. Bake in the preheated oven for 5 to 10 minutes to melt the cheese and heat through.  
7. Serve hot and garnished with some fresh basil.

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