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I use Purdue's Italian Style Chicken Breast Cutlets.
Although they're fully cooked, I quickly brown them
off in a skillet with a little olive oil so they're
crispy on the outside.
Put them in a buttered pyrex baking dish. Top each
with sliced mozzarella cheese.
Pour a bottle of tomato and basil sauce over them.
Sprinkle with garlic salt and grated parmesan cheese.
Cover with aluminum foil and bake @ 400 degrees for
about 1/2 hour or until you can see the sauce bubbling.
Serve over angel hair pasta with a side salad and garlic
bread and you'll feel like you're dining in Little Italy!

Comments: steve@pulpkitchen.com