Servings: Serves: 4

4 boneless Chicken Breasts 4 boneless Chicken Breasts
salt and pepper salt and pepper
2 T Extra Virgin Olive Oil 2 T Extra Virgin Olive Oil
1 c. Spaghetti Sauce 1 c. Spaghetti Sauce
½ c. water ½ c. water
2 T. heavy cream or whipping cream 2 T. heavy cream or whipping cream
Whole Mozzarella, sliced ¼" thick Whole Mozzarella, sliced ¼" thick
2 T. chopped fresh basil leaves 2 T. chopped fresh basil leaves

Salt and pepper both sides of chicken breasts.
Add EVOO to large heated skillet.
Add chicken breasts and brown about 5 minutes on both sides.
Mix water with Spaghetti Sauce and add to pan, being careful not to get any on the top of the chicken.
Simmer chicken in sauce for about 15 minutes.
Remove chicken to a plate and add cream to sauce in pan. Stir to blend well.
Replace chicken in sauce and place a slice of mozzarella on top of each breast. Put lid on pan and continue to simmer until cheese begins to melt, about 4 to 5 minutes.
Serve chicken by laying it atop a pool of sauce and sprinkling it with basil.