Poppy and Cornbread Chicken with Spaghetti Squash

*1 lb. boneless, skinless chicken breastthick
* 2 eggs
* 3 tablespoons water
* 1 (6 oz.) package cornbread stuffing mix
* 1/4 cup grated Asiago or Parmesan cheese
* 2 tablespoons poppy seeds
* 1/4 cup butter-flavor shortening

Cooking Directions
Beat together eggs and water in a small bowl until foamy. Pour into a shallow bowl.

Place stuffing mix in a self-sealing plastic bag; finely crush with a rolling pin.
Stir in Asiago or Parmesan cheese and poppy seeds. Transfer to a second shallow bowl.

Coat chicken with crushed mixture. Dip into egg mixture and coat with crushed mixture again.

Heat the vegetable oil in a large skillet over medium-high heat until it sizzles.
Reduce heat to medium. . Cook chicken in batches. Transfer to a serving platter; cover to keep warm.