Sicilian-Style Baked Chicken Breast

Ingredients

• 1 jar Sal & Judy’s Original Pasta Sauce
• 4 boneless, skinless chicken breast halves
• 1/2 cup Sal & Judy’s Extra Virgin Olive Oil, or substitute another extra virgin olive oil
• 2 cups Italian-seasoned breadcrumbs tossed with 1 cup grated imported Reggiano Parmesan cheese, 2 teaspoons salt and 1 1/2 teaspoons freshly ground black pepper
• 2 cups (8 ounces) shredded mozzarella cheese
• 1 pound pasta of choice cooked al dente and drained well

Instructions

Bring Sal & Judy’s Original Pasta Sauce to a boil in a heavy 3-quart saucepan. Lower heat and simmer covered for 20 minutes. Preheat oven to 400° F. Slice chicken breasts in half horizontally. Using the flat side of a meat pounder or a rolling pin, pound the sliced breasts evenly until thin. Dip breasts in olive oil, shaking off all excess, then coat with a portion of the bread crumb mixture, pressing to cover well. Shake off excess crumbs and lay the breasts in a single layer on a heavy baking sheet. Bake in preheated oven until fully cooked, about 20 minutes. Remove baking sheet from oven and cover each breast half with a portion of the cheese. Return pan to oven and cook just until cheese has melted, about 3 minutes. To serve, place a portion of the drained pasta in the center of each serving plate. Top with two pieces of chicken and pour a portion of the hot sauce over each serving.