Remove the pasta from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Tear the mozzarella into bite-sized pieces. In a bowl, whisk together the maple syrup, vinegar, and a drizzle of olive oil.

In a separate medium pot, heat a drizzle of olive oil on medium until hot. Add the crushed tomatoes and garlic pesto; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, 5 to 6 minutes, or until slightly reduced in volume. Add the cream (shaking the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Crack the egg(s) into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken (tapping off any excess coating before adding). Cook 5 to 8 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack; immediately season with salt.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Transfer 3/4 of the sauce to the bottom of a baking dish. Add the cooked chicken, then evenly top with the remaining sauce, mozzarella pieces, and fontina. Bake 5 to 7 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 3 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 5 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and return to the pot. Add a drizzle of olive oil and stir to combine.

Meanwhile, in a bowl, combine the arugula, pistachios, halved tomatoes, and dressing; toss to combine. Serve the finished chicken and sauce over the cooked pasta. Serve the salad on the side. Garnish with the parmesan. Enjoy!