1.Prep the ingredients by first placing the chicken breasts between two sheets of cling wrap and pounding them with a mallet (or back of a large pot spoon) until it’s almost twice the size. Boil the pasta according to package directions. In a bowl, make garlic butter by mixing 2 tbsp. of becel margarine with 1 tsp. of garlic puree and set aside.

2.In a shallow bowl, mix together garlic powder, flour, bread crumbs, dried parsley, salt and pepper. Set aside.

3.In another shallow bowl, mix together egg and milk. Set aside.

4.Douse the pounded chicken first into the egg wash, and then into the breaded mixture. Lay the chicken on a plate.

5.To fry chicken, heat cooking oil (enough to cover base of pan with an inch in depth) on a saucepan, on medium heat, fry the chicken breasts for 5 minutes on both sides or until golden brown. (For a healthier option, bake the chicken on parchment paper lined baking sheet, in an oven set at 350 degrees F, for 10-15 minutes, turning midway, until golden brown.)

6.Make garlic toast by spreading the garlic-margarine mix on sliced Italian bread, then finish on a George foreman grill or on a skillet.

7.Serve spaghetti with chicken on top, covered with a bit of tomato sauce, sprinkled with parmesan cheese and served with garlic toast.