Season chicken with salt and pepper. Set up three breading bowls: flour, beaten egg, and breadcrumbs mixed with Parmesan, garlic powder, oregano, red pepper flakes, and lemon zest. Dredge each breast in flour, then egg, then press firmly into breadcrumb mixture to coat.

Heat a generous pour of olive oil in a large skillet over medium heat. Fry chicken 3 to 4 minutes per side until golden and cooked through. In the last minute, add butter and crushed garlic and baste the chicken with the melted garlic butter. Transfer to a paper towel-lined plate.

In a small saucepan, warm marinara over medium heat. Stir in garlic and red wine or balsamic vinegar. Simmer 5 minutes to deepen the flavor.

Preheat oven to 400 degrees F. In a baking dish, spread a spoonful of sauce. Add chicken, then top with more sauce, mozzarella slices, and a sprinkle of Parmesan. Bake 10 to 15 minutes until bubbly. Broil 1 to 2 minutes if desired.

Cook angel hair in salted water according to package directions. In a small skillet, melt butter or olive oil and saute garlic until fragrant. Drain pasta and toss with garlic butter and Parmesan.

Plate pasta and top with chicken. Spoon additional sauce over both and garnish with fresh basil or parsley.