Chicken Parmesan has a history deeply rooted in Italian-American cuisine. Its origins can be traced back to the Italian dish "Melanzane alla Parmigiana," which traditionally consists of breaded and fried eggplant slices layered with tomato sauce and cheese. The transition to using chicken in this dish likely occurred in the United States, where chicken was more readily available and popular.

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 cup panko breadcrumbs

• 1/2 cup all-purpose flour

• 2 eggs

• Salt and pepper to taste

• 2 tablespoons olive oil (EVOO)

For the Tomato Gravy:

• 2 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 tablespoon honey

• Salt and pepper to taste

• 1 tablespoon miso paste

For Serving:

• 8 oz spaghetti

• Fresh basil leaves for garnish

• Freshly grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Season the chicken breasts with salt and pepper on both sides.

3. In three separate shallow bowls, set up a breading station. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, place the panko breadcrumbs.

4. Dredge each chicken breast in the flour, shaking off any excess. Then, dip them into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken breasts in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.

5. In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 3-4 minutes per side, or until they are golden brown and crispy.

6. Transfer the skillet with the chicken to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7. While the chicken is baking, prepare the tomato gravy. In a saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

8. Pour in the crushed tomatoes, then add the garlic powder, dried basil, dried oregano, honey, salt, pepper, and miso paste. Stir well to combine.

9. Simmer the tomato gravy over low heat for about 15-20 minutes, stirring occasionally. Taste and adjust the seasoning as needed.

10. While the gravy is simmering, cook the spaghetti according to the package instructions until al dente. Drain and set aside.

11. Once the chicken is done baking, remove it from the oven and spoon some of the tomato gravy over each chicken breast.

12. To serve, place a portion of cooked spaghetti on each plate. Top with a chicken breast and extra tomato gravy. Sprinkle freshly grated Parmesan cheese on top, and garnish with fresh basil leaves.

Enjoy your upgraded Chicken Parmesan with Spaghetti and Gravy with the added flavors of fresh basil, dried oregano, and miso paste!