Chicken:

1. Preheat oven to 450 degrees.
2. In non-stick skillet over medium heat, heat up 1 1/2 tablespoons olive oil.
3. Pour in panko bread crumbs and toast by stirring with wooden spoon until they develop a golden brown color. Pour into shallow bowl or rimmed plate and allow to cool.
4. In two other separate bowls, place 1 cup flour and 1 whisked egg. These will be the coatings for your chicken.
5. Fillet chicken breast into two halves. With the flat side of a meat tenderizer, flatten chicken breast pieces until they are of even thickness, about 1/2″ thick.
6. Dredge each piece in flour, covering thoroughly. Then dip into egg wash, coating thoroughly. Then transfer and coat with toasted panko crumbs. Place onto a non-stick spray coated baking pan. Repeat with other chicken breast.
7. Bake for about 10 minutes at 450 degrees or until chicken breast registers 160 degrees.
8. Remove from oven and set aside.

Pasta:

1. In medium/large sauce pan, heat water to a boil and cook pasta according to package directions.
2. Drain and cover to keep warm until use.

Sauce:

1. In large non-stick skillet heat remaining olive oil over medium heat.
2. Add in garlic until it becomes aromatic, about 30 seconds.
3. Stir in chili pepper flakes, lemon juice, lemon slices, chicken broth, and capers. Stir and reduce by about one half. Increase heat if necessary to promote reduction.
4. When the liquid is reduced, in small ramekin stir together 1 1/2 tablespoon of flour and softened butter. This will create a thickening agent for the sauce.
5. Whisk into reduced sauce pan and bring to a boil. Continue to stir until sauce has thickened. Remove from heat.

Final Assembly:

1. When chicken has baked and is golden brown, sauce is thickened and spaghetti is done cooking, plate spaghetti, resting one chicken breast on top and cover with sauce.
2. Garnish with sliced lemon and basil. Devour while warm.