Butterfly the chicken breasts by cutting in half across each breast. If desired, use a meat pallet or a rolling pin to pound each piece of chicken between plastic wrap until uniform in thickness.

Set up a breading station by adding 1 cup flour to a plate or shallow bowl. In the second bowl, add the eggs and beat well. Add one cup seasoned bread crumbs to a third plate, along with 2 tablespoons of grated parmesan cheese. Stir to combine

Place the canola oil in a large skillet over medium heat. Coat each piece of chicken with flour, then dip in egg, then coat with bread crumb mixture. Place coated chicken pieces in the skillet and lightly fry for 6 minutes per side. Do not overcrowd the pan.

Remove chicken to a wire rack placed over a large baking sheet. Continue until all chicken pieces are cooked on both sides. Sprinkle with salt.

Top each piece of chicken with 1/4 cup of pasta or marinara sauce. Combine remaining 1/2 cup of parmesan cheese with 2 cups shredded mozzarella cheese in a small bowl. Cover the chicken and sauce with cheese, sprinkle on the Italian seasonings. Place the chicken in the oven at 350 degrees for 10 minutes to melt the cheese and finish cooking the chicken.

While chicken is baking, boil the pasta. Add remaining pasta sauce to the pasta. Remove chicken from the oven and serve with pasta. This recipe makes 6 servings.