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1
Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
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2
Prep the water for the pasta and bring it to a boil.
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3
Cook the pasta according to the directions, shaving off a minute or two of cook time since its going into the oven.
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4
While pasta is cooking, make the chicken.
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5
Heat a large skillet over medium-high heat and add the oil.
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6
In one bowl, stir together 1 cup flour, salt, pepper and garlic powder.
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7
In a second bowl, add the eggs.
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8
In a third bowl, stir together the bread crumbs and remaining 1/4 cup flour.
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9
Season the chicken with some salt and pepper.
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10
Dip each piece in the flour to coat, then dip it in the egg and coat.
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11
Dip it in the breadcrumbs, pressing to adhere, then place it in the skillet.
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12
Cook on both sides until deeply golden, about 3 to 4 minutes per side.
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13
Add 3/4 of the marinara to the baking dish.
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14
Stir in the garlic and basil.
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15
When the pasta is finished cooking, stir it into the marinara in the dish.
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16
Stir in half of the fontina cheese.
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17
Place the chicken on top of the pasta.
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18
Add the remaining sauce on top of the chicken and then add the remaining fontina.
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19
Sprinkle the Parmesan on top.
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20
Bake for 30 minutes, until cheese is golden and bubbly.
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21
Let cool slightly and serve.
