2-3 lbs cut up boneless, skinless chicken
2-3 cups Progresso Italian Bread Crumbs
1-2 eggs
water
Any pasta sauce (or see below)

Use 2-3 lbs cut up boneless chicken in tenders size. Heat up large skillet with about 1/2-1 inch cooking oil.

Prepare one bowl with Progresso Italian bread crumbs. Prepare one bowl with 1 egg beaten with 1/2 cup water. Dip chicken tenders in egg mixture, then coat in bread crumbs. Place coated tenders in hot oil, cook until golden brown (2-3 minutes). Place on plate lined with paper towels to absorb oil. Sprinkle with salt.

Continue in the same manner with all chicken until the entire batch is cooked. Set aside.

Use your favorite Italian Pasta sauce or the one below.

1 large can mushroom Prego
1 large can Hunts traditional sauce
olive oil
1/2 onion
4 garlic cloves
basil
pinch of sugar (depending on how acidic your tomatoes are)
whatever kind of red wine you have available

In a large stock pot, add 1/4 c olive oil, crushed fresh garlic, 1/2 sliced onion thinly. Sauté until golden brown. Remove onions and garlic; add large jar of Prego add 1 can Hunts traditional sauce. Add basil, crushed red pepper, to taste and wine

Submitted by: Barbi O'Hanna-Embody