Chicken Parmigiana Sandwiches - cooking recipe

Ingredients

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)

Preparation

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.
Reduce the heat to low; simmer for 2 minutes.
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.
Add the chicken, the remaining 1/2 teaspoon oregano and the black pepper.