- 3 chicken breasts – cut into 6 cutlets
- 1 can Hunt’s spaghetti sauce (I used traditional)
- Provolone cheese slices (About 5)
- Bread crumbs
- Romano cheese – about ¾ -1 cup
Preheat oven to 350.
Season cutlets with salt and pepper. Sautee chicken in skillet just to get crusty. Place browned chicken in 9X13 casserole dish. Deglaze skillet with a little chicken broth and sauce. Cut provolone cheese in half and lay over cutlets. Pour sauce from pan and remainder from the can over chicken. Sprinkle the top with breadcrumbs and romano cheese.
Bake for 25 minutes, uncovered. Serve with angel hair pasta. Yum!
Handy tip: To reheat leftovers, warm chicken and sauce in covered skillet on med/med-low heat.