Sounds like what I just did. I disposed of 4 Tyson boneless chicken breasts last night by garlic salting and peppering them and browning them off in some olive oil. I then poured the leftover eggplant meat sauce from Friday’s spaghetti over them in a chafing dish, topped all that with a thick layer of mozz and fresh grated romano then baked it for an hour at 350.
To me, pizza sauce seems like it would be too thick, and not enough other good stuff in it. Plain. We sure enjoyed those chicken breasts alla marinara though. And I carrried out something my Depression era Mom always drilled into my little head: "Use up what you have Jackie. Don’t waste anything. Now get outta my kitchen before I smack you".