Take a boneless, skinless chicken breast portion and place it in a food storage bag or cover it with plastic wrap; gently pound the chicken to flatten it slightly to an even thickness. Repeat with the remaining chicken breasts. Set aside.

Line a baking sheet with foil; grease lightly or spray with cooking spray.

Heat the oven to 350 F.

Put the flour in a wide, shallow bowl.

Whisk the egg and milk in a separate shallow bowl.

In another shallow bowl, combine the breadcrumbs with Parmesan cheese, basil, parsley, a dash of pepper, and 1/4 teaspoon salt.

Dip each chicken piece in flour to create a dry surface, then in the egg mixture to help the crumb mixture adhere, and finally coat it with the crumb mixture for a crispy texture. Arrange the chicken pieces on the baking sheet. Bake for 20 to 25 minutes or until the juices run clear when pierced with a fork.

Pour about 1/3 of the spaghetti sauce into a 9-by-13-by-2-inch baking dish. Arrange the cooked chicken on top of the sauce; pour the remaining sauce over the chicken. Sprinkle with Mozzarella cheese. Bake for 10 to 15 minutes longer, or until bubbly and cheese is melted.

Serve over spaghetti, fettuccine, capellini, or other pasta.