Chicken Parmesan

1 box of @SimpleMills Rosemary crackers
2 chicken breasts (cut in half horizontally)
1 jar of pasta Sauce
2 eggs
1 14.5 oz can of diced tomatoes
1 box of spaghetti (I used a gf almond flour based one)
1 block of parmesan cheese

Preheat your oven to 350. Crack your eggs in a shallow dish & whisk. Crush the entire bag of crackers until they are pretty well broken up, pour them into a diff shallow dish & set aside. Take your chicken breasts & slice them in half horizontally. You want the breasts to be pretty thin. Dip each chicken breast into the egg bath, making sure to coat thoroughly, then press both sides of the chicken breast into the crackers. Make sure you coat both sides thoroughly. Pile them onto a plate & bring them over to the stove. Heat 1/4 cup of avocado oil in a pan & cook each breast around 4 minutes on each side.
After you have pan fried all 4 breasts, place in a baking dish, pour a few spoonfuls of both your tomato sauce & canned tomatoes over each breast. You don’t want to drown the chicken in sauce but each piece of chicken should have a generous amount of sauce. Place the dish in the oven & cook for 10-15 mins. Pull them out of the oven at the 5 minute mark & shred a generous amount of parmesan over each breast, putting them back in the oven. While thats cooking, boil water for your pasta & make according to the directions on the box! Heat up the remainder of your tomatoes & pasta sauce over the stove to pour over your pasta. Serve your chicken over a bed of pasta with generous amounts of parm grated over it & some fresh rosemary!