Melt the butter in low heat pan and stir the bread crumbs. Continue slowly stirring for 5 mins. Or until it turned golden. Remove from the heat.
Slice the chicken breast from 6 to 8 pieces.
Pre-heat the oven 200c or 390f.
In a small bowl, combine all dry spices, and mix. Set aside.
Line up all three bowls. The first bowl - combine the flour and half part of your spice mix. The second bowl, combine beaten egg and almond milk. Mix and set aside. The third bowl, combine breadcrumbs with the rest of the spice mix.
One by one, dip your sliced chicken breast first into the flour, then into the egg, and finally into the breadcrumbs. Make sure that the chicken well coated at each stage (especially the last piece).
In a baking tray covered with parchment paper, put the coated chicken. Make sure not too close to one another. Let it baked for about 20 mins. Or until the toothpick comes out clean/dry. Once baked, keep it in the oven while cooking the pasta. Let the oven slightly open to ensure that your chicken is not overcooked.