Preheat the oven to 350°F (175°C).

Prep all ingredients as listed above.

Dredge the butterflied chicken breast in flour, dip in the beaten egg, and coat evenly with breadcrumbs.

Heat vegetable oil in a pan over medium heat. Fry the chicken on both sides until golden brown. Transfer to a foil-lined baking sheet.

Bring a pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside.

Spoon marinara sauce over the fried chicken, sprinkle with mozzarella cheese, and bake in the oven until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.

In a pan, toss the drained noodles with butter. Season with salt and pepper to taste.

In a skillet, melt butter over medium heat. Add peas and cook, stirring occasionally, for 3–5 minutes until tender. Season with salt and pepper.

In a pitcher or glass, combine all the ingredients. Let sit a few minutes to allow the chia seeds to bloom.

Serve the chicken over buttered noodles with sautéed peas, sparkling chia fresca. Garnish with fresh basil if desired.