Clean the chicken breasts, carefully cut into a schnitzel, cover each with 2 sheets of basil, put 2 thin slices of mozzarella on top and again 2 leaves of basil, fold together and season with salt and pepper on both sides.
Whisk the 2 eggs. Add the parmesan and turn the chicken breasts in it and fry in oil on both sides until golden.
Cook the spaghetti in plenty of salted water until al dente. Lightly sweat the crushed garlic in olive oil, add the spaghetti, toss and serve with the stuffed chicken breast.
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