Preheat the oven to 350°F (175°C).

Cook the 8 ounces whole-wheat spaghetti (or high-protein) according to package directions until al dente. Drain and set aside.

Place each of the 4 chicken breasts between two sheets of plastic wrap and pound with the bottom of a heavy pan or a mallet until each is about 1/2 inch thick.

On a flat plate, mix the 1/4 cup whole-wheat flour with the 1/4 teaspoon kosher or sea salt and the 1/4 teaspoon black pepper.

Put the whisked egg in a shallow bowl and spread the 1 cup whole-wheat breadcrumbs in an even layer on another plate.

One at a time, dredge each chicken breast in the seasoned flour, shaking off excess. Dip each breast into the whisked egg, letting excess egg drip off, then press each breast into the breadcrumbs so both sides are evenly coated.

Heat the 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Working in batches so the pieces do not touch (about 2 breasts at a time, depending on pan size), cook each breaded chicken breast about 4 minutes per side, until golden and cooked through. Transfer cooked cutlets to a plate and continue with remaining breasts.

Spread the drained spaghetti in a baking dish large enough to hold the pasta and chicken. Pour half of the 24 ounces marinara sauce over the pasta and toss or stir to coat evenly.

Lay the cooked chicken breasts on top of the sauced pasta. Pour the remaining marinara sauce over the chicken.

Sprinkle the 1/2 cup part-skim shredded mozzarella evenly over the chicken and pasta, then sprinkle the 1/2 cup freshly grated Parmesan on top.

Bake uncovered in the preheated oven for 10 minutes, until the cheese is fully melted. Remove from oven and serve.