Time: 30 minutes
Makes: 4 servings

Ingredients

1/2 cup tomatoe sauce
2 tablespoons tomatoe paste
1/4 cup minced onion
2 garlic cloves, minced
1 teaspoon dried oregano
Pinch of red pepper flakes
1/2 cup chicken broth
1 tablespoon dry sherry
4 3-ounce chicken cutlets
1/4 teaspoon black pepper
2 tablespoons grated Parmesan
cheese
2 1/4 ounces part mozzarella
cheese, cut into 4 equal slices
4 2-ounce hard rolls, split and
toasted

Instructions

1. In a small saucepan over medium heat, bring the tomatoe sauce, tomatoe paste, onion, garlic, 1/2 teaspoon dried oregano, and the red pepper flakes to a boil. Reduce the heat to low and simmer for 2 minutes.
2. Preheat the broiler pan with foil.
3. In a large nonstick skillet, over medium-high heat, bring the chicken broth and sherry to a boil. Add the chicken, the remaining 1/2 teaspoon oregano, and the black pepper. Cover, reduce the heat to low and simmer until the cutlets are cooked through, turning once, about 5 minutes. Transfer the cutlets to the prepared broiler pan. Discard any excess broth.
4. Spread each cutlet evenly with one-fourth of the sauce and sprinkle with one-fourth of the Parmesan cheese. Top each with one slice of mozzarella cheese. Broil 4 inches from the heat until the cheese is melted, 10 to 20 seconds.
5. Place one cutlet in each roll. Garnish with lettuce, tomatoes, and fresh oregano, if desired, and serve immediately.