Combine breadcrumbs with 2/3 cup parmesan cheese, dried parsley, salt, and pepper. Add melted butter. Mix.

Combine eggs and water to make the egg wash. Whisk to incorporate.

Set up a three step breading station as follows. Flour, eggwash, and breadcrumbs.

Dip each breast in the flour, egg wash, and then breadcrumbs. Keep one hand dry to use only for flour and breadcrumbs, and use the other hand only to dip chicken in the egg wash. This prevents clumps.

Sprinkle with a bit of cheese. Roast at 350° for approximately 45-50 minutes, or until thermometer reaches 165°

Toss cooked spaghetti noodles with enough sauce to coat but not drown the noodles, remaining cheese, and herbs.

Instead of using the melted butter, you could also flash fry the breaded chicken breasts to give it a beautiful golden color. (As pictured)

Variations; Gruyere, provolone, mustard, tarragon, zucchini, squash, roasted tomatoes, shallots, spinach