Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water

FOR the Breading:
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Chicken Parmigiano, recipe follows

FOR the Simple Tomato Sauce:

2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente