Chicken Parmesan With Spaghetti

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• Step 1

  Finely chop your croutons so it becomes crumbs (like the kind of crumbs you find at the bottom of the bag).

  I used Rothbury Farm's Italian Croutons, but you can use whatever you like.

  Pre-heat your oven to 450 F, and cover your baking pan with aluminum foil.

• Step 2

  In a small bowl, melt roughly 3 tablespoons of butter or margarine with garlic powder (to your taste) in the microwave for about 30 seconds.

  Cut your chicken breast horizontally, so you've got small chicken strips, roughly 1 inch in diameter.

• Step 3

  Dip your chicken strips, one by one, into the melted garlic butter, and roll the chicken onto the croutons. Coat them as evenly as you can. Move breaded chicken onto baking pan.

  Repeat until finished with the chicken.

  Salt and Pepper your chicken to taste.

  Put your chicken in the oven.

  Set timer for 20 minutes.

• Step 4

  With the chicken in the oven, it's time to get to the spaghetti.

  Get a pot, add cold water to the pot, and bring your water to a boil.

  Add Spaghetti noodles.

• Step 5

  In a small saucepan, get your spaghetti sauce seasoned to your liking.

  I used Ragu Old World Style: Traditional. (This is where Italian Seasoning, Cavender's Greek Seasoning, Garlic Powder, Salt and Pepper come into play)

  Note: If you don't like the spaghetti sauce I used, feel free to prepare your own in your own way.

• Step 6

  By the time the oven timer goes off, your noodles should be about done.

  Check your chicken to make sure it's done, if not, add 4 minutes increments to the timer, until desired cooked chickens are achieved.

  Strain your noodles once they're finished.

  Heat your sauce.

  Add spaghetti noodles into its original pot, and spoon in your sauce, leaving some left in the saucepan for your chicken (if desired).

  Put it all on a plate, use leftover sauce to drizzle over the chicken, and ENJOY!

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