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Chicken Romano

12 oz fettucine, cooked as directed
1/2 cup dry Italian bread crumbs
1/4 cup grated Romano cheese (You can use Parmesan, but then it won't be Chicken Romano anymore)
1 egg, slightly beaten with 2 Tbsp water
4 boneless, skinless chicken breast halves
2 TBSP extra virgin olive oil
1 jar of your favorite pasta sauce

Combine bread crumbs and grated cheese
Dip chicken into egg mixture, then coat with bread crumb mixture
Heat olive oil in a large skillet over medium-high heat. Cook the chicken 6 to 8 minutes per side.
Place fettucine on plate, top with sauce, then with chicken, then more sauce. Top off with more grated cheese and garnish as desired.