For the chicken, I took boneless skinless chicken breast halves and split them horizontally to make cutlets. I dipped them in a beaten egg and dredged them in a mixture of bread crumbs, Parmesan cheese, and dried oregano. They went into a 425 degree oven on a lightly oiled baking sheet and baked for about 6 minutes, then flipped over and baked for another 6 minutes. Meanwhile, I sauteed a small diced onion in about a tablespoon of butter until it was soft, then added a 28oz can of San Marzano tomatoes and their juices, along with three chopped cloves of garlic, a pinch of salt and about a teaspoon of dried oregano. The sauce cooked down and thickened sightly while I cooked the spaghetti (I used a mixture of whole wheat and regular). During the last 2 minutes of the chicken cooking, I sprinkled a little bit of mozzarella cheese across the top of it and put it under the broiler to let the cheese brown. I finished the sauce off with a couple tablespoons of chopped fresh parsley.
I served the chicken on top of the spaghetti with sauce, and a side salad of baby greens and herbs with a quick vinaigrette dressing (balsamic, olive oil, dijon mustard, salt and pepper, whisked together).
The chicken came out nicely crispy but the meat stayed moist, and the sauce was refreshingly simple and very tasty. AND, there was no frying involved!
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