This recipe is SO easy and fast. It’s very versatile too. You can eat it “as is” or serve it over rice or pasta. It’s also great over sourdough bread as an open-faced sandwich. If you’re watching your carbs and trying to increase your veggie intake, try it over steamed broccoli or cauliflower. It’s also delicious over raw (uncooked) green beans. Try it. You’ll like!
Boneless, skinless chicken breasts or tenderloins (1-3 pounds, depending on how many you’re serving and much you want to have leftover for lunches the next day).
One, 24-oz jar spaghetti sauce of your choice
5 or 6 slices Provolone, Swiss, or Mozzarella cheese
1-2 TBS Italian seasoning
1 TBS olive or avocado oil
If using chicken breasts, place them between two sheet of plastic wrap and lightly pound them so that the flesh is more even in thickness and a bit thinner. I prefer using tenderloins because I get to skip this step!
Preheat a large frying pan (choose one that has a good fitting lid) over medium to medium-high heat and add the oil. Rotate the pan so the surface is covered. Reduce heat to medium and add chicken. Sprinkle with half the Italian seasoning. Cook for 1 minute, then turn, sprinkle with other half of the seasoning, and cook for one more minute. The color should be light and golden. Drain off any excess fluid.
Add the jar of spaghetti sauce, cover the pan with the lid, and reduce the heat to low. Set the timer for 10 minutes and do NOT lift the lid to check on the chicken. Our goal here is to keep the chicken moist! When the timer goes off, remove the lid and top the chicken with cheese slices of your choice. I usually use 5 or 6 slices of cheese per big pan on chicken.
Place the lid back on the pan and cook on low about 2 minutes. Then, turn off the heat and let the meal finish cooking about 5 minutes before serving. The chicken should be fully cooked by now, but if you’re unsure, go ahead and check it! It should be moist and tender and flavorful.