Vanessa's Chicken Parmesan

YUM
1 jar Classico Spaghetti sauce with Olives and Mushrooms
Italian Bread Crumbs
Boneless Chicken Breasts (I used Chicken Tenders)
Egg
Olive oil
Mozzarella Cheese – grated
Spaghetti noodles – Any thin noodles will do –cook according to instructions on bag.

Heat the spaghetti sauce in a sauce pan. (set aside). Pound the chicken breasts with a meat tenderizer hammer. (Make sure you put plastic wrap on bottom and top of chicken before pounding, or you will have chicken juice squirted all over the kitchen!)
Whip the egg in a bowl. Pour some bread crumbs on a flat plate. Dip the pounded chicken breasts first in the egg, then coat with the bread crumbs. Heat some Olive Oil in a fry pan. (You don't need a lot, just to almost barely cover the bottom of the pan.) Fry the breaded chicken breasts in the oil until brown on each side. I cover the pan for some of the time so the chicken breasts cook thoroughly inside. When chicken is fully cooked, (I cut the chicken in the middle and make sure there is no pink meat!) place chicken in a Pam sprayed baking dish. Cover the chicken with grated mozzarella cheese and bake until cheese is melted. Serve chicken on a dinner plate, spaghetti noodles on the side; cover both with heated spaghetti sauce.
NOTE: I did not put amounts. The jar of sauce would be enough for about 6 chicken breasts. If you just want to make for 2 people, use half the jar. Make sure you plan to use the other half of the jar within a week. This is so good; you will want to have it again soon.