Preheat oven to 400 degrees F. and spray a baking sheet with non-stick cooking spray.

Whisk together the panko breadcrumbs, oregano, and paprika in a shallow dish. In another shallow dish, whisk together the flour, salt, and the pepper. In a third shallow dish, whisk together the eggs and water.

Dip each piece of chicken first in the flour mixture, shaking off any excess, then in the egg mixture, and finally dip into the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken on the prepared pan. Gently spray the chicken with cooking spray to lightly coat.

Bake the chicken until the panko has browned and the chicken is almost entirely cooked through, about 20 minutes, depending on the thickness of the chicken. While the chicken is cooking prepare your spaghetti according to the instructions on the box.

Remove the baking sheet from the oven. Top each piece of chicken with the Bertolli Five Cheese Sauce and sprinkle the top with mozzarella cheese, and return to the oven. Bake until the cheese is melted and bubbly, an additional 5 to 10 minutes. Serve immediately with a side of spaghetti.