Step 1

In a small sauce pan, heat olive oil over medium heat. Add garlic and sweat until aromatic.

Step 2

Add anchovies and cook, stirring, until they melt into the oil.

Step 3

Stir in tomato paste and cook until it darkens in color, about 2 minutes.

Step 4

Add in crushed tomatoes and stir. Season with pepper flakes, salt and pepper to taste.

Step 5

Let sauce simmer on low while you prepare the chicken.

Step 6

Place a large pot of water over high heat. (for boiling the pasta later on)

Step 7

Pound the chicken in between two pieces of plastic wrap to an even 1/3 inch thickness.

Step 8

Season both sides of the chicken with salt and pepper. Next prepare your breading station.

Step 9

In a shallow bowl, mix together flour and oregano.

Step 10

Place beaten eggs in another shallow bowl.

Step 11

Mix grated parm and breadcrumbs in another shallow bowl.

Step 12

Dredge chicken in flour, then egg, then breadcrumb mixture, making sure to evenly coat the chicken in each step. Repeat with second breast.

Step 13

In a large skillet, add enough canola oil to come up about 1/4 inch. Heat until hot (you can check by adding a bit of breading to see if it sizzles).

Step 14

Carefully add one chicken breast to the pan and cook until golden on one side, about 4 minutes.

Step 15

Flip chicken and cook on second side, about another 4 minutes. Remove chicken to a sheet tray (with a rack if you have it!).

Step 16

Fry second chicken breast in the same fashion, adjusting heat as necessary. Place on sheet tray.

Step 17

Turn broiler on high.

Step 18

Heavily salt boiling water and drop in pasta. Cook pasta to al dente.

Step 19

Meanwhile as the pasta cooks, top chicken with some tomato sauce, slices of mozzarella and a bit more grated parmesan.

Step 20

Broil chicken until cheese begins to brown, about 2-4 minutes. (keep an eye on it!)

Step 21

Drain pasta and coat in a bit of olive oil.

Step 22

Serve chicken with pasta, more sauce, and topped with fresh basil. sooooo goooooood.