4 whole large chicken breasts, boned and skinned, each cut in half
1 1/2 c. dried bread crumbs
olive oil or salad oil
1 (18 oz.) pkg. Mozzarella cheese
1 (15 to 15 1/2 oz.) jar spaghetti sauce
Parmesan cheese

With meat mallet or dull edge of French knife, pound each chicken breast half to 1/4-inch thickness. Place bread crumbs in pie plate. Moisten chicken pieces with water, then dip into bread crumbs to coat evenly. In a 12-inch skillet, over medium-high heat, add 3 tablespoons hot oil. Cook chicken a few pieces at a time until golden brown on both sides, about 2 minutes. Add more oil if necessary. Slice Mozzarella cheese lengthwise into 8 slices. Alternate chicken and cheese, overlapping slightly in baking dish. Spoon spaghetti sauce over chicken. Sprinkle with Parmesan cheese.

Bake at 350°F for 30 minutes.