No, there is no 'Ria in our family, but this is a great Rachel Ray recipe.
11/2 lb boneless, skinless chicken breast cutlets (thinly sliced or pounded breast meat)
2 TB EVOO
2 medium white-skinned potatoes, thinly sliced
1 medium white onion, halved and thinly sliced
Montreal steak seasoning
1/2 cup white wine or chicken broth
1 small zucchini, thinly sliced
1 can (28 oz) crushed tomatoes
10 leaves basil, torn or coarsely chopped
2 sprigs fresh oregano, leaves stripped from stem and chopped
1/2-2/3 cup shredded Italian cheese of your choice (provolone, mozzarella, asiago)
Rub a little splash of Balsamic vinegar onto each chicken breast. heat 1 TB EVOO in deep skillet over med-high heat. Brown chicken for 2 minutes on each side, remove chicken.
Add 1 TB EVOO to pan. Add a layer of thinly sliced potatoes and onions. Sprinkle the potatoes and onion with Montreal seasoning. Let potatoes and onions cook, turning occasionally but maintaining a thin layer, utnil they begin to brown all over. Add a little broth or wine to pan. Spread a thin layer of zucchini across the pan on top of the potatoes and onions and sprinkle with a touch more of Montreal seasoning. Top with layer of chicken breast.
Dump the crushed tomatoes evenly over the top. Sprinkle with chopped herbs. Cover and cook until chicken is cooked through and potatoes tender, 10-12 minutes.
Sprinkle with Italian cheese. Place pan under the broiler for a minute until cheese melts and begins to brown. Serve directly from the hot pan and the table, with a green salad on the side.