A loose recipe

1-2 chicken breasts, pounded thin (for large ones, slice in half lengthwise before pounding)
Handful flour, seasoned with salt and pepper
1-2 eggs, lightly beaten with a fork
Handful Italian-seasoned bread crumbs, mixed with a slightly lesser amount of grated parmesan or pecorino
Olive oils spray
½ jar Rao’s tomato sauce
American cheese (also good with Colby jack or provolone)
9 oz fresh fettucine

Fill large pasta pot with water and a liberal amount of kosher salt; start bringing to a boil. Preheat oven to 450°. Pound out chicken breasts between two sheets of plastic wrap, pat dry. One at a time, dredge each piece of chicken in seasoned flour, then dip in egg, then breadcrumb mixture. Set on baking sheet lined with parchment paper; repeat until all chicken is prepared. Spray tops of chicken liberally with olive oil spray. Bake for 25 minutes, then remove from oven and top each piece with 2-3 spoonfuls of sauce and a slice of cheese. Return to oven for a final 5 minutes. While chicken is finishing, cook off the pasta. Serve with extra parm.