2 to 3 tablespoons extra virgin olive oil
Salt and pepper, to taste
Generous pinch red pepper flakes, optional
2 to 3 boneless chicken breasts, approximately 1 pound (skinless or skin on)
1 to 1-1/2 cups pasta sauce (about half of a 26-oz jar)
2 1/4-inch slices of fresh mozzarella cheese (I used Bel Gioioso pre-sliced)
1/4 cup shredded Parmigiano Reggiano or Parmesan
In a large skillet, heat olive oil over medium-high heat until hot. Generously season both sides of the chicken breasts with salt, pepper and pepper flakes. Place chicken in skillet; reduce heat to medium and saute about 8 minutes per side until light golden brown. While chicken is cooking, preheat oven to 375 degrees F.
Cover bottom of a 2-quart casserole dish with pasta sauce. Place chicken breasts in casserole dish and pour remaining sauce over top of chicken. Top with mozzarella and Parmesan. Bake for 30 minutes, or until done. If desired, place under a hot broiler for 3 to 5 minutes until cheese is lightly browned and bubbly. Serve chicken with sauce spooned over top.