Bring Sal & Judys's Heart Smart Original Pasta Sauce to a boil in a heavy 3-quart saucepan. Lower heat and simmer covered for 20 minutes. Preheat oven to 400 degrees F. Slice chicken breasts in half horizontally. Using the flat side of a meat pounder or a rolling pin, pound the sliced breasts evenly until thin. Season chicken lightly with salt and pepper. Dip chicken breasts in Flag olive oil, shaking off all excess, then coat with a portion of the breadcrumb mixture, pressing to cover well. Shake off excess crumbs and lay the chicken breasts in a single layer on a heavy baking sheet. Bake in preheated oven until fully cooked, about 20 minutes. Remove baking sheet from oven and cover each chicken breast half with a portion of Mozzarella cheese and Parmigiano Reggiano. Return pan to oven and cook just until cheese has melted, about 3-5 minutes. To serve, plate a portion of the Chicken, pour the hot pasta sauce over the top, finish with shredded Parmigiano Reggiano cheese and enjoy!