6 to 8 boneless chicken breasts, cut into strips
1 cup Italian bread crumbs
salt and pepper

RED GRAVY:

1 onion, chopped
1 bell pepper, chopped
3 garlic cloves, chopped
olive oil
2 (8 oz. ea.) cans tomato paste (Hunts)
4 cups hot water
2 tsp. sugar
pinch of basil
salt and pepper

CHEESE TOPPING:

1/2 cup grated Parmesan cheese
1/2 cup Romano cheese
2 cups shredded Mozzarella cheese

Salt and pepper chicken strips, roll it in bread crumbs and fry until golden brown. Set aside.

In a large saucepan, prepare red gravy by sautéing onion, bell pepper and garlic in olive oil until onion is clear. Add tomato paste and fry along with seasoning for 15 minutes. Stir a lot to keep from sticking.

Add 4 cups of hot water and stir well. Stir in sugar, basil and season with salt and pepper. Let cook until thickened. About 1 hour.

In baking pan, layer the red gravy, chicken strips, Parmesan cheese and Romano cheese. Top with Mozzarella cheese and bake at 350°F for 15 minutes or until cheese is fully melted.