Parmigiano and Herb Chicken Breast Tenders

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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

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

Simple Tomato Sauce for Chicken Parmigiano:

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