Step-by-step preparation:

Preparing the chicken: Cut the chicken fillet lengthwise into 2-3 thinner pieces each to get 4-6 chops. Carefully beat off so that they are thinner, but do not tear. Salt and pepper. In a deep plate, beat the eggs with a pinch of salt and pepper. Pour the breadcrumbs into another plate. Dip each chop first in the egg, then carefully roll in the breadcrumbs.

Frying the chicken: Heat enough refined sunflower oil in a frying pan to cover the bottom. Fry the chops for 3 minutes on each side until golden brown. Place the fried fillet on a paper towel to remove excess oil. Transfer the finished chops to a deep heat-resistant dish.

Preparing the tomato sauce: Finely chop the garlic or pass it through a press. In the same pan where the meat was fried (if there is a little oil left, if not - add 1 tbsp. l.), fry the garlic until golden brown (about 30 seconds), do not let it burn. Add the tomato paste. Simmer for 5 minutes, add chopped fresh basil (or dried) and butter. Simmer for another 2-3 minutes, stirring until the butter melts. Add salt and pepper to taste.

Baking: Pour some of the finished tomato sauce over the fried chicken breasts. Sprinkle generously with grated hard cheese. Cover the dish with foil and send to the oven preheated to 180°C for 15 minutes.

Spaghetti: Meanwhile, cook the spaghetti until al dente according to the instructions on the package. Drain, transfer spaghetti to the pan with the remaining tomato sauce and mix well.

To serve: Place a serving of flavorful spaghetti on a plate. Top with the baked chicken breast with cheese and sauce. Garnish with a fresh sprig of basil or other herbs, if desired.

Enjoy!