Wash hands with soap and water. Preheat the oven to 450 degrees. Wash and dry the broccoli and cut into florets. Halve the French bread. Grease a baking dish.

Pat the chicken dry with paper towels and season with salt and pepper (always wash your hands before and after handling raw chicken). Transfer to the baking dish. Evenly top the chicken with the spaghetti sauce. Bake for 16 minutes.

Meanwhile, grease a baking sheet and spread the broccoli on it. Drizzle with oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 minutes. Leaving the oven on, remove from the oven.

Empty the butter into a microwave-safe bowl and soften in the microwave for 30-60 seconds. Stir the garlic into the butter. Carefully move the partially roasted broccoli to one side of the sheet pan, then place the halved French bread on the other side. Evenly top the bread with the garlic butter. Roast 5 to 7 minutes, or until the bread is lightly browned and the broccoli is tender when pierced with a fork. Remove garlic bread from the oven and slice. Top the broccoli with the parmesan.

Evenly top the partially baked chicken with the mozzarella. Bake for 4 to 6 minutes, or until the cheese is melted and the chicken is cooked through.

Serve the finished chicken with the roasted broccoli and garlic bread. Makes 4 servings. Refrigerate leftovers within 2 hours.