Preheat oven to 350°. In shallow bowl, combine bread crumbs and 1/4 cup of the Parmesan cheese. Place egg in another bowl and beat thoroughly. One by one, dip chicken into egg, letting excess drip off, then into bread crumbs mixture, coating thoroughly. Remove excess crumbs. In large skillet, heat 1/4 c. of the olive oil over medium high heat. Add half of the chicken pieces; saute 5 minutes on each side, turning once, until golden brown. Remove to plate. Repeat with remaining chicken, adding oil to skillet as necessary. In a bowl, combine spaghetti sauce, garlic and oregano; mix thoroughly. Pour into a 13x9 baking dish. Arrange chicken pieces over sauce mixture. Cover with aluminum foil. Bake 40 minutes. Remove foil; top each piece of chicken with one slice of mozzarella cheese. Sprinkle with remaining 1/4c. Parmesan cheese. Return to oven and bake 10 minutes longer or until mozzeralla is lightly browned and sauce is bubbly. To serve: toss hot cooked pasta with 1T. olive oil and the minced parsley. Transfer pasta to the center of a serving platter, arrange chicken around the pasta and serve immediately.
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