Quicker Italian Chicken

I've probably made Italian Chicken for all of you this way before, but Tonya recently asked me for the recipe, so I thought I'd post it here in case any of you want it. It's not quite as fancy as the original baked version, but still tastes great!

I sautee in a little olive oil, in a large cast iron skillet, as many pieces of chicken as we need. We like the boneless breasts - sometimes they are big enough to cut in half or even thirds. If you want to stick closer to the original Italian chicken recipe, you can dredge the pieces in melted butter and then in crushed cracker crumbs and parmesan cheese first. But I usually skip that step, which makes the recipe a bit healthier. When the chicken is done, I pour spaghetti sauce or marinara sauce, really whatever Italian sauce you like, over the chicken, cover and simmer for ten minutes or so. Sprinkle (or smother, if you prefer, as we do!) with shredded mozarella cheese. I usually stick the skillet in the oven or under the broiler for a few minutes until the cheese is bubbly and beginning to brown. Serve with a salad and rice or pasta. Mmmmmm!