CHICKEN FINGER PARMESAN

8 ounces thin spaghetti

1 pound to 1 1/4 pounds skinless,  chicken tenders, fresh or frozen

1/2 cup plain fine, dry breadcrumbs

1/3 cup already grated Parmesan cheese

1 teaspoon dried basil

2 teaspoons olive oil

2 cups smooth-style spaghetti sauce

1/2 cup already shredded part-skim mozzarella cheese

   Bring 2 1/2 quarts of unsalted water to a boil in a covered; 4 1/2-quart (or larger) Dutch oven or soup pot. When water reaches a rapid boil, add spaghetti and cook 9 minutes.

Meanwhile, if chicken is frozen, run it under hot water so you can remove any packaging. Place chicken on a microwave-safe plate arid microwave.3 minutes, uncovered, on high, to begin defrosting. Meanwhile, combine breadcrumbs, Parmesan and basil in a large zipper-top plastic bag.

Heat olive oil over medium heat in an extra-deep, 12-inch, nonstick skillet that has a lid. Place chicken in bag with crumbs, seal it, and shake bag to coat pieces well (press chicken pieces into crumb mixture if necessary to get it to stick), then place chicken pieces in hot oil. Raise heat to medium-high, and cook until chicken is cooked through, 4 to 5 minutes, turning to lightly brown on all sides. Discard any remaining crumb mixture.

Remove from skillet any chicken pieces that you want to keep plain before adding sauce. Add sauce to skillet directly over chicken pieces. Reduce heat to low, and sprinkle mozzarella evenly over contents of skillet. Cover and continue to simmer until cheese melts, 1 to 2 minutes.

Drain spaghetti, and place some on each serving plate. Top with chicken and sauce, and serve. Serves  4.