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1
Pound chicken breasts with a rubber mallet to tenderize and flatten them to half inch thickness.
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2
Cut each breast in half to make a total of 4 pieces.
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3
Set aside.
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4
In a large bowl, combine flour, salt and black pepper.
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5
Dredge chicken pieces in the flour to coat well.
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6
Set aside.
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7
Place oil and margarine in a large skillet on medium to high heat.
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8
When oil is hot, drop in the chicken and cook until golden and crispy on all sides, flipping occasionally.
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9
It doesnt have to be thoroughly cooked at this point, just nice and golden and crispy on all sides.
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10
Remove chicken from oil and set aside.
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11
Place onion in skillet along with garlic.
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12
Stir and saute until tender and translucent.
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13
Add crushed tomatoes and tomato sauce.
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14
Stir to combine.
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15
Add chicken broth, sugar, parsley and salt and pepper to taste.
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16
Stir until well mixed.
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17
Return the chicken to the skillet and place it in the sauce without mixing.
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18
Do not cover chicken with sauce.
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19
Bring sauce to a boil then lower heat to a simmer.
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20
Place 1 tablespoon of nutritional yeast on top of each chicken breast and top with one tablespoon of daiya cheese.
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21
Place lid on skillet and let it simmer for 30 minutes.
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22
Put some cooked spaghetti noodles on each serving plate.
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23
Carefully remove one chicken piece with some sauce and place on top of the cooked spaghetti.
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24
Serve with garlic bread if desired.
