Parmigiano and Herb Chicken Breast Tenders

INGREDIENTS

• A handful fresh basil leaves, torn into small pieces
• 3 cloves garlic, minced
• 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
• 4 cloves garlic, finely chopped
• 1 cup shredded Parmesan
• Olive oil, for frying
• Chicken Parmigiano, recipe follows
• 1 1/2 cups shredded provolone
• 2 handfuls chopped flat-leaf parsley leaves
• 1 teaspoon crushed red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 1 cup chicken broth or stock
• Coarse salt
• 1 pound spaghetti, cooked to al dente
• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds chicken breast tenders
• 1 (14 ounce) can chunky style crushed tomatoes
• Salt and pepper
• 2 large eggs, beaten with 1/4 cup water
• 1 cup all-purpose flour
• 2 cups Italian style bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• 1 small white onion, finely chopped
• 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons