2 cups spaghetti sauce
4 fully cooked breaded chicken cutlets
4 thin slices cooked ham
1 cup shredded mozzarella cheese
2 T. grated parmesan cheese
Spread 1 cup of the sauce in the bottom of a baking dish. Place the chicken cutlets over the sauce. Spoon some of the remaining sauce down the center of each cutlet. Top each with 1 slice of ham and some cheese. Sprinkle with the parmesan. Bake at 425 degrees for 10 minutes or until the cheese melts and the sauce is hot and bubbly.
Tricks & Ideas
-We use Carl Buddig-type ham lunchmeat.
-You can use any nugget-style chicken no matter the size.
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