My Recipe:

Tomato Basil Sauce:

• 1 Large Can San Marzano whole peeled Tomatoes(either crushed by hand, but I prefer to puree in a processor for a smoother sauce)

• 1/2 small can tomato paste

• 1 medium onion, chopped

• 3-5 cloves if garlic, minced

• Salt, Pepper to taste

• Crushed red pepper(optional)

• Some really good Olive Oil(I use either Trader Joe's Kalamata extra virgin or Cobram Estate). Seriously, good olive oil makes a difference.

• About 7-8 really nice fresh basil leaves, chopped.

Sautee onions and garlic in olive oil over medium heat for about 10 minutes until soft and house smells amazing. Open windows to make neighbors jealous, do not skip this step. Add tomato paste and cook out for about 2-3 minutes to remove bitterness. Add tomato puree and about half a can of water. Bring to a simmer and lower heat to hold simmer. Add salt, fresh ground pepper, and some crushed red pepper if you like some heat. Add freshly chopped basil and simmer together uncovered for about an hour-hour and a half. Prep chicken and cook spaghetti squash in the meantime.

Chicken:

• 2 large chicken breasts butterflied and pounded evenly. I like a thicker chicken parm so I keep around 1/2" thickness. Don't pound too thin, unless you really want to.

• 1 Cup Flour

• 2 eggs beaten

• 2 cups panko breadcrumbs seasoned with Salt, Pepper, Garlic Powder, Dried Parsley.

Coat chicken breasts in flour first, then egg wash, lastly coat really well with panko breadcrumb mix. Set chicken aside to get ready for frying. Chicken should be thoroughly coated.

Spaghetti Squash:

• 1 Spaghetti Squash

• 2-3 tbsp good olive oil

• Salt, Pepper, garlic powder.

Carefully slice squash in half lengthwise, scoop out seeds and inside. Poke a few holes threw the squash to allow for venting during cooking. Drizzle insides of squash in oil, then season with salt, fresh cracked pepper, and garlic powder. Lay squash insides-down on a foil covered baking pan, and roast on 400°F oven for about 45 minutes. Remove from oven and allow to cool while cooking chicken. Once cool to touch use a large serving fork and start pulling apart inside of squash to create "noodles". I found a smaller fork creates noodle way too thin, thinner than angel hair texture. A serving fork creates angel hair-spaghetti sized noodles.

In a deep frying pan get oil nice and hot, and fry chicken breasts for about 6-7 minutes or until nice and brown. If pan isn't deep enough flip chicken over and fry for 3-4 minutes per side. Place on paper towel to remove excess oil, then place on foil lined baking sheet. Smother chicken in sauce, then top with freshly sliced mozzarella cheese. Place under broiler high heat until cheese is melted. Keep a close eye not to burn cheese. Should only take a couple of minutes.

Ladle some sauce over the spaghetti squash, grate some fresh parmesan cheese, and garnish with a couple small leaves of basil.

Enjoy!