Preheat oven to 425° F.

Lay the chicken breast on a clean cutting board. To butterfly filet the chicken, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Do not to cut all the way through to the other side. Open the chicken breast out to look like a butterfly. Gently pound the chicken to have an even thickness.

Press a large heart-shaped cookie cutter into the breast to produce a heart shape. We use Wilton large grip heart cookie cutter. Use kitchen shears to clean up the edges of the heart shaped chicken if the cookie cutter doesn't cut all the way through.

In a shallow bowl, combine panko breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.

Spread mayonnaise on all sides of heart shaped chicken breasts.

Coat each heart shaped chicken breast in panko mixture.

Spray baking tray and/or oven-safe wire cooling rack with cooking spray. Using a cooling rack makes the chicken extra crispy.

Bake chicken at 425° for 20 minutes.

Use heart shape cookie cutter to cut provolone cheese on a clean cutting board. The cheese should be smaller than the chicken.

Remove chicken from oven. Place heart shaped cheese slices on top of each heart shaped chicken breast. Return to oven for additional 5 minutes until cheese is melted and the internal temperature of the chicken is 165° F.

Prepare spaghetti as directed.

Warm spaghetti sauce. Make it an extra special meal by using a local brand from Akron, DeVitis Pasta Sauce.

Serve spaghetti with sauce and top with heart shaped chicken Parmesan. Garnish with fresh basil. Serve with warm bread sticks and a tossed salad.