Chicken Parmigiana

1 large jar of spaghetti sauce (I like the original prego)
6 chicken tenderloin strips
(the following are approximates)
1 cup flour
2 tsp salt
1 tsp pepper
1 tsp garlic
1/2 cup milk
1 cup panko bread crumbs
oil for frying
fresh mozzarella
optional: parmesan cheese
1/2 package thick spaghetti noodles

Preheat the oven to 350.  Pour the oil in a large frying pan and turn to medium heat.  Place the flour and seasonings in a large ziplock back, put the chicken in and toss.  Once the chicken is well coated, take it out of the bag and dip the pieces into a bowl of milk.  Pour the remaining flour mixture away and put the panko bread crumbs in the bag, then return the chicken to the bag and toss until coated with the panko breading.  Once they are well coated and the oil is hot, fry the chicken on both sides.  when it is done, put it on a plate with paper towels to soak up the oil.  Then put the chicken in a casserole dish and pour the sauce over it.  Top with the mozzarella and put it in the oven, bake for approximately 15 minutes. 
While the chicken is baking, cook the noodles.  If desired, top the chicken with parmesan cheese then cook for a few more minutes.