● Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about ½-inch thick. This ensures even cooking.

● In one shallow dish, whisk together the flour with salt and pepper. In another shallow dish, beat the eggs. In a plate, combine the panko breadcrumbs, Parmesan cheese, and oregano.

● Dredge each chicken breast in the flour mixture, then dip it in the beaten eggs, letting any excess drip off. Finally, coat the chicken generously in the panko breadcrumb mixture, pressing to ensure good adhesion.

● Heat enough olive oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through.

● While the chicken cooks, bring a pot of salted water to a boil for the pasta. Cook your pasta according to package instructions, usually 8-12 minutes, or until al dente (slightly firm to the bite). Drain the pasta and reserve about ½ cup of the pasta water.

● In the same skillet used for the chicken (remove the chicken and set aside on a plate, tented with foil), heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.

● Pour in the crushed tomatoes and chicken broth. Bring to a simmer and cook for 10-12 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water.