Recipe - Chicken Parmigiana

1 One half tablespoon Olive oil
2 Whole small chicken breasts
skinless and boneless
split and blotted dry
Salt
Freshly ground black pepper
Three fourths cup Purchased marinara sauce
=OR= Spaghetti sauce
1 teaspoon Dried oregano; crumbled
8 ounce Fresh mozzarella cheese
thinly cut or sliced up

IN A LARGE, HEAVY ovenproof skillet, heat the oil until hot and almost
smoking. Add the chicken breasts, turn back down to mediumhigh heat and
saute until lightly browned, about 3 minutes. Season with salt and pepper.
Turn and cook the second side for 1 minute. Remove the breasts, let them
cool slightly, then slice into a fan. Return the chicken to the pan, pour
over the marinara or spaghetti sauce, sprinkle on the oregano, place the
mozzarella slices on top. Turn on your broiler and adjust the rack to 6
inches from the heat. Run under the broiler until the cheese is hot and
bubbling. Serve at once with boiled orzo pasta.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini