Place chicken breasts in large ziplock baggie and pound until breasts are about half the height.
*Another option is taking 2 large chicken breasts and split them in half horizontally.
Prepare breading stations, using 3 different dishes.
In first station, mix flour, garlic powder, salt and pepper. For second station, beat egg with 2 tablespoons water and a couple dashes of hot sauce. Finally for the last station, place breadcrumbs on large plate.
Pat dry the chicken breasts. Prepare one chicken breast at a time. Start with the dredging in flour, shaking off excess.
Dip breast in egg mixture, allowing extra to drip off. Then coat in breadcrumbs.
Place chicken breasts on a wired baking sheet. Spray each side of the chicken breasts liberally with olive oily spray.
Bake for 20 minutes, until breading starts to brown.
Remove breasts and top with 1/4 cup marinara, 1/4 cup mozzarella and 2 tablespoons freshly grated parmesan.
Bake for additional 10 minutes, then turn broiler on until cheese is nice and bubbly and starting to brown.
Cook pasta according to package directions.
Plate chicken breasts with spaghetti and remaining marinara. Sprinkle with chopped basil.