Chicken Parmesan Hoagie(Lo-Cal)

• 1/2 c. tomato sauce
• 1/4 c. minced onion
• 1 tsp. dried oregano
• 1/2 c. chicken broth
• 1 Tbsp. dry sherry
• 1/4 tsp. pepper
• 2 Tbsp. grated Parmesan
• 2 slices part skim Mozzarella, halved
• 2 Tbsp. tomato paste
• 2 cloves garlic, minced
• pinch of red pepper flakes
• 4 (3 oz.) chicken cutlets
• 4 (2 oz.) hard split rolls

1. In small saucepan over medium heat, bring the tomato sauce, tomato paste, onion, garlic, 1/2 teaspoon dried oregano and the red pepper flakes to a boil; reduce heat and simmer for 2 minutes. Preheat broiler and line broiler pan with foil.
2. In a nonstick skillet, bring chicken broth and sherry to a boil; add chicken, the remaining oregano and pepper.
3. Cook until done.
4. Remove chicken and place on the broiler pan; spread each piece with 1/4 of sauce and sprinkle with 1/4 of Parmesan, then top with Mozzarella slice; broil 15 seconds.
5. Place on a roll.
6. Serve immediately.

tomato sauce, onion, oregano, chicken broth, sherry, pepper, parmesan, mozzarella, tomato paste, garlic, red pepper, chicken cutlets, rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080854 (may not work)