Preheat your oven to 350° and lightly spray a 9x13 baking dish with olive oil.

In a shallow dish crush up the crackers into small pieces and season with the half teaspoon of kosher salt and a few grinds of black pepper.

In a separate shallow dish whisk together the two eggs and some black pepper. Dip the chicken breast halves, one at a time coating both sides, allowing any excess egg to drip back into the dish.

Then press both sides of the chicken into the crushed crackers, then place on a large plate and repeat with the remaining chicken.

In a large 10-inch non-stick skillet, heat the olive oil over medium-high heat. Once hot, work in batches adding two of the chicken breast halves at a time and cook for 3-4 minutes per side. Flip when you notice the edges of the chicken are a deep golden. After each batch, remove to a paper towel lined plate to absorb any excess oil and then arrange in the prepared 9x13 baking dish. Repeat with the remaining chicken.

Once all of the chicken has been cooked, reduce the heat to medium and wipe the pan out with paper towel so only a trace of oil left in the pan. Squeeze in a couple cloves of garlic through a garlic press and cook for a minute or two. Slowly add in the tomato sauce, a half teaspoon of dried basil and sugar. Simmer for 8 to 10 minutes and then drop in the two tablespoons of butter and stir. Spoon 1/3 of the sauce over top of the chicken leaving pieces exposed. Evenly sprinkle with the Parmesan, cover the pan with foil and bake for 30 minutes.

In the meantime, bring a pot of water to boil. Season with a generous pinch of kosher salt and add in the spaghetti noodles and cook as directed on the package. Drain and add to the remaining marinara, toss and heat on low to keep warm.

After the 30 minutes, remove the foil and top with mozzarella slices. Slide the pan back into the oven for 10-15 more minutes more until the cheese is melted and bubbly.

Dish out warm spaghetti into bowls and top with the Parmesan chicken.