3 cups of your favorite store-bought tomato sauce
4 boneless, skinless chicken breasts
Trim any fat around the edges. Butterfly each breast by holding the knife parallel to the work surface and slicing lengthwise through the thicker side. Continue slicing through the breast, stopping ½ inch from the opposite side to form a hinge. Open each breast like a book and flatten it with your hand. Place a butterflied breast between sheets of wax paper and pound with a mallet or rolling pin to flatten to ¼ to ½
inch thick. If the breasts seem too large for the pan once they have been pounded, cut them in half
1 1/2 teaspoons salt
1 teaspoon black pepper
Spread on a plate:
½ cup flour
Preheat the oven to 200 Degrees. Heat in a very large skillet over medium-high heat:
3 tablespoons vegetable oil
Working in batches, coat the cutlets with the flour and shake off the excess, and cook until lightly browned, 2 to 3 minutes each side, adding more oil between batches if the skillet looks dry. As they finish cooking, transfer the cutlets to a plate or baking sheet lined
with paper towels and keep warm in the oven. Position a rack in the center of the oven.
Preheat the oven to 350 degrees. Lightly oil a 13×9 inch baking dish. Spoon one cup of sauce into the baking dish. Arrange the chicken breasts over the sauce, slightly overlapping them.
Sprinkle with: ¼ cup grated Parmesan cheese Spoon over the remaining sauce.
1 ½ cup shredded mozzarella or 6 ounces mozzarella, thinly sliced
½ cup grated Parmesan
Cover the dish with foil and bake until heated through, 20 to 30 minutes. To brown the top, remove the foil and place the dish briefly under a hot broiler. Serve hot over pasta of choice and sprinkle with chopped parsley