Chicken Parmigiana

12 chicken tenders
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Italian seasoned bread crumbs
1 gallon size plastic bag

2 tablespoons olive oil

2 cups spaghetti sauce
1 cup water
1/4 teaspoon crushed red pepper
1 teaspoon chopped garlic

1 cup mozzarella cheese, shredded

angel hair pasta

In the plastic bag, add chicken tenders, egg, salt, and pepper.  Seal the bag and massage gently to coat chicken.  In the same bag, add Italian seasoned bread crumbs, and shake so that they coat the chicken.  Using tongs, remove breaded strips and discard bag.

Combine spaghetti sauce, water, crushed red pepper, and chopped garlic in a medium bowl.  Set aside.

Heat 2 tablespoons olive oil in a large non-stick skillet on medium-low heat.  Add chicen tenders and lightly brown for 5 minutes per side (chicken will not yet be cooked in the center, but breading will be brown).

Meanwhile, add pasta to boiling salted water and cook for 6 to 9 minutes or until tender.  Drain and set aside.

Pour sauce over chicken, and cover.  Reduce heat to low and continue to cook for 6 minutes.  Once chicken is cooked through, remove from heat, sprinkle with cheese and replace cover.  Let stand for 5 minutes.  Serve over cooked pasta.