Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. (or panko) Dip chicken breasts into beaten egg, then into bread crumb mixture to coat. Put in fridge for 20-30 min (prevents crumbs from falling off during cooking). Place chicken on baking sheet and bake for 15 min. Remove from oven and set aside.
Pour 1/3 to 1/2 pasta sauce into a lightly greased 9x13 inch baking dish. Add chicken and pour the rest over top. Bake in the oven for 15 minutes or until juices run clear. Place sliced cheese over chicken and continue baking for 5 min or until melted. Serve over el dente spaghetti.