Preheat your oven to 425°F. Spray a 9” x 13” baking dish with cooking spray.

In a shallow dish, whisk the egg with 2 tablespoons of water until frothy. In another shallow dish, add the Italian bread crumbs.

Dip each chicken breast in egg to coat; let excess drip away. Dredge the chicken in crumb mixture, pressing, to coat both sides. Place the chicken in the baking dish and mist with cooking spray.

Bake until crisp and chicken is cooked, about 20 to 25 minutes or until internal temp reaches 170°F.

Cook your pasta according to the package instructions.

Remove the baking dish from the oven. Turn the oven temperature to broil. Spoon 2 Tbsp of tomato sauce over each of the chicken breasts and top with mozzarella slices. Return the chicken to the oven and broil until the cheese has melted and the top is lightly browned, 1 to 2 minutes.

To serve, toss the pasta with the remaining tomato sauce. Place the chicken alongside the pasta. Serve with garlic bread and a side salad.