/05

Chicken Cacciatore Melt

Source: cdkitchen

4 Boneless, Skinless Chicken Thigh Cutlets
2 tablespoons garlic oil
1 jar (28oz) spaghetti sauce
1 cup shredded mozzarella cheese
4 large slices crusty Italian bread, lightly toasted

In large skillet, heat oil. Add chicken and cook 3 minutes per side or until browned. Stir in spaghetti sauce. Cover and cook over medium heat for 20 minutes or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180°F.) Divide cheese evenly over chicken. Cover and cook over medium heat for 1 minute or until cheese is melted slightly.

Serve: Top each slice of toast with chicken thigh.