4 boneless, skinless chicken breast fillets (not chicken breasts; fillets are thinner)
1/4 cup Italian-style breadcrumbs
1 cup canned tomato sauce
1/3 cup ricotta
4 ounces fresh mozzarella
Preheat the oven to 350. Coat chicken in breadcrumbs. In a large pan, heat some olive oil (this is optional, but recommended – butter or cooking spray can also be used) on medium-low. Cook chicken until almost cooked through, but not fully; about 2-3 minutes on each side.
In a small, oven-safe dish, add half of the tomato sauce; reserve other half. Place two pieces of chicken side-by-side on top of sauce, then top each piece with ricotta. Top each with second piece of chicken, then add fresh mozzarella. Pour remaining sauce over top, then bake 20 minutes or until chicken reaches internal temperature of 165.