Chicken Fingers Parmesan

4 chicken breasts (about 1-1/3 lbs, boneless)
1/2 C bread crumbs
1/2 C parmesan, grated
1 t basil
1 T olive oil
1 14-1/2 oz can tomatoes, chopped
1 6-oz can tomato paste
1/3 C water
1/2 C shredded mozzarella

Thaw the breasts and cut into strips. Combine the bread crumbs, parmesan, and basil in a big zip-loc bag. Put the chicken pieces in the bag and shake, pressing the breading on the chicken.

Saute the breaded chicken in the olive oil, about 4-5 minutes, until cooked through. Set the chicken aside on a plate. In the skillet, with the spices and the oil, put everything else but the mozzarella. Bring to a boil and simmer for a minute. Then return the chicken to the skillet and sprinkle the mozzarella over the top, so it melts.

Serve over pasta. Spaghetti or penne are best, but orzo is also a favorite.

Serves four.