Chicken Parmigiana

6 boneless skinless chicken breasts
Salt
Pepper
Garlic powder
Italian style bread crumbs
3 large eggs
Extra virgin olive oil
2 jars Spaghetti sauce (your favorite flavor)
6 slices mozzarella cheese
Spaghetti
Grated Parmesan cheese

Preheat oven to 425 degrees. Place a large pot of water on stove and let come to a rolling boil. Salt the water until it tastes like “the sea.” While waiting for water to boil, clean and trim chicken breasts. Season each chicken breast with salt, pepper, and garlic powder. On a plate, pour enough bread crumbs to coat the chicken. In a bowl, break 3 eggs and beat. Run each piece of chicken individually through the egg wash, coat completely with the bread crumbs and place on a separate plate. Heat some olive oil in a large non-stick pan. Place the chicken in the pan and cook only until both sides of the chicken are browned. Remove the chicken and let drain on a paper towel. Spread some sauce thinly on the bottom of a large Pyrex casserole. Place the chicken in the casserole and put into 425 degree oven and cook for 15 minutes or until almost cooked through. While chicken is cooking, place spaghetti in boiling water, reduce heat to a simmer and stir. Cook spaghetti according to package directions. When done cooking, drain the spaghetti into a colander. Take chicken out of the oven and spoon sauce over each piece of chicken. Cover each piece of chicken with cheese. Place chicken back into oven and heat until cheese is melted. In a saucepan, heat the remainder of the sauce. Take chicken out of oven and plate. Remove spaghetti from colander, plate and spoon sauce over the top. Grate Parmesan cheese over the top to taste.