1 jar pasta sauce
1 cup shredded mozzarella cheese
Oil for pan
- Get pasta water boiling and cook according to package instructions.
- Pound chicken until even thickness (makes for an evenly cooked piece of meat). I like to place waxpaper or saran wrap over the chicken on my cutting board so juices aren’t splashing everywhere while I whack away with my mallet.
- Season with S&P.
- Heat enough oil to coat the bottom of the pan on medium high heat.
- Bake an additional 10 minutes until cheese is nice and melted.
I used to make this without the browning in the pan part – but it’s sooooo much better with a crispy outside J On a photography note - I was getting super frustrated and couldn’t think of how to get a creative delicious shot. Food staging is not easy people! Or I could use more garnishes. Enjoy!