2 eggs, beaten
1/2 c. finely crushed bread crumbs or cracker crumbs
1/2 c. grated Parmesan cheese
8 chicken breasts, deboned
2 jars Ragu Garden Style Spaghetti Sauce
2 tbsp. water
Dash of pepper

Beat eggs, pepper and water. Combine crumbs and 4 tablespoons cheese. Dip chicken in egg mixture then in crumbs. Brown chicken in 4 tablespoons hot oil. Drain off excess oil. Pour in spaghetti sauce. Cover and simmer for about 20 minutes, adding cheese last 5 minutes. Serve over cooked vermecilli or linguine.