This recipe includes a pomodoro sauce that is also on my site. The link will be provided below. So make sure you add it to your shopping list if you don't already have some jarred.
2 chicken breasts
3/4 cup finely grated parmesan
2 - 2 1/2 cups mozzarella
1/4 cup flour
1/2 Italian bread crumbs
1 tsp salt
1 tsp red pepper flakes
2 tsp garlic powder
3/4 box noodles (linguini, angel hair, spaghetti, etc...)
parmesan (for grating)
vegetable/canola oil for pan frying (approx 3 tbsp)
3 cups (approx) pomodoro sauce
1. Cook your noodles according to the instructions on the box and set aside.
2. Cut your chicken down the middle, length wise on the breast. (Just like you're going to butterfly it, but slice it all the way through.) Cut each piece in half again, this time across the diameter. Pound it out with a meat mallet.
3. Dust the chicken thoroughly (but not heavily) with flour on both sides.
4. In a mixing bowl, crack and beat two eggs.
5. In another mixing bowl combine the bread crumbs, the grated parmesan, salt, red pepper flakes and garlic powder. Stir together with a fork until well mixed.
6. Take your chicken (coated in flour) and dip it into the eggs. Make sure it is all covered.
7. After the chicken is covered in egg, transfer it to the bread crumb/parm mixture and cover well.
8. Place the chicken into a pan with a few tbsp of heated oil. Cook till browned on both sides. This will be approximately 3 minutes per side.
9. Transfer to a greased cookie sheet, or one with a silicone mat.
10. Sprinkle the top with mozzarella.
11. Repeat this process with all the pieces of chicken.
12. Transfer the chicken into the oven set to broil. Let the broiler melt the mozzarella. This should only take a few minutes.
13. While the chicken is cooking, reheat the pomodoro sauce in a pot or pan.
14. Serve by plating noodles then sauce; followed by chicken and a bit more sauce. Grate some more parmesan if desired.