Italian Cluck

     It is meet, right and proper to give credit where it is due. I saw a similar recipe to what I like to call my Italian Cluck on Facebook, but now I can't find it. As usual, if you know who posted it, please contact me at graciousjanemarie@yahoo.com and I will post their name and thank them.
     So, from memory, I put the ingredients together, with little measuring, and the result was so good,  Bruce and I polished it off in two days. (I always hope there are leftovers I can freeze for a quick meal, but not this time.)

You'll need:
1 jar of spaghetti sauce (your favorite brand)
6 ounces or so of shredded Italian cheese (in the bag)
Basil ( I used dry because I had no fresh.)
6 large chicken finger sized parts of the breast, rinsed
1/2 cup or so Italian breadcrumbs
6 or so ounces of shredded Parmesan cheese (in the bag)

     In an 8 inch by 8 inch glass dish sprayed with non-stick coating, pour the entire jar of sauce in the bottom and spread evenly.  Sprinkle all the shredded Italian cheese next.  Sprinkle some basil.   Lay the chicken pieces on top.  Mix the breadcrumbs and Parmesan cheese in a separate bowl then sprinkle on top of the chicken.  Bake 1 1/2 hours at 375 degrees with a layer of foil laid loosely across the dish to keep the breadcrumbs and cheese from getting too brown.  Serve with spaghetti noodles, if desired, but we only had a salad to save on carbs. This serves 4 singles, can easily be doubled and is good enough for company!

                        Enjoy,  Jane Marie