Separate the tenderloins from the breasts. If the chicken breasts are whole, cut them in half. Mince the garlic. Rinse and chop the parsley.
Heat the olive oil in a large skillet over high heat until shimmering. Add the chicken breasts and tenderloins and reduce the heat
to medium-high. Saute the chicken without disturbing the pieces for 3 -4 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may only take 2-3 minutes per side).
With tongs, flip the chicken over to the other side. Saute, undisturbed, again until the chicken is nearly cooked through. Remove chicken from pan.
Reduce heat to medium, add teh minced garlic to the skillet, and stir-fry for about 15 seconds until you get a whif of the aroma.
Add the wine and oregano an simmer until the wine has evaporated some, about 10 seconds. Add the spaghetti sauce and simmer until slightly thickened, 1-2 minutes. Swish in the minced parsley and season to taste with salt and pepper.
To Freeze: Place chicken and sauce in a freezer safe container (oven safe container if you plan to reheat by baking).
To Reheat: Reheat from frozen in a covered saucepan, being careful not to overcook the chicken or bake at 350 (from defrosted) for 30 minutes
covered with foil, then another 30 without the foil. From frozen, increase bake time to 90 minutes.