3 lg. chicken breasts, split, skinned & boned (6 pieces)
Salt to taste
1/4 tsp. pepper
Flour
2 eggs, beaten
2 c. Ritz cracker crumbs
5 tbsp. butter or oil
1 lg. bottle Ragu spaghetti sauce
1/3 c. red wine
6 slices mozzarella cheese
3 tbsp. Parmesan cheese

Preheat oven to 375 degrees. Flatten chicken breasts slightly between 2 sheets of waxed paper. Sprinkle with salt and pepper. Dip in flour, then eggs, then coat with cracker crumbs. Brown slowly in hot oil until golden brown on both sides and cooked through. Mix Ragu and wine.

Spoon 1/3 sauce into 9 x 13 inch pan. Arrange chicken in pan. Tuck cheese between and over chicken. Spoon over rest of sauce and sprinkle with Parmesan cheese. Bake uncovered for 15-20 minutes. Can be assembled a day or 2 ahead before baking.