Chicken Parmigiana Sandwiches

• 1/2 c. low-sodium tomato sauce
• 2 Tbsp. tomato paste
• 1/4 c. minced onion
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• pinch of red pepper flakes
• 1/2 c. low-sodium chicken broth
• 1 Tbsp. dry sherry
• 4 (3 oz.) chicken cutlets
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. grated Parmesan cheese
• 2 1/4 oz. part-skim Mozzarella cheese, cut into 4 equal slices
• 4 (2 oz.) hard rolls, split and toasted
• bibb lettuce, cherry tomatoes and fresh oregano for garnish (optional)

1. In a 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.
2. Reduce the heat to low; simmer for 2 minutes.
3. Preheat the broiler and line a broiler pan with foil. In a large nonstick skillet, over medium-high heat, bring the chicken broth and sherry to a boil.
4. Add the chicken, the remaining 1/2 teaspoon oregano and the black pepper.

tomato sauce, tomato paste, onion, garlic, oregano, red pepper, chicken broth, sherry, chicken cutlets, freshly ground black pepper, parmesan cheese, mozzarella cheese, hard rolls, bibb lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=514797 (may not work)