Chicken Parmigiana
2 skinless, boneless chicken breast halves
Italian dried bread crumbs
1 egg, beaten
3/4 (16 oz.) jar spaghetti sauce (or homemade)
2 oz. shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees. Dip chicken into egg, then the bread crumbs. Place chicken on a lightly greased cookie sheet and bake for 40 minutes. Pour 1/2 of the spaghetti sauce into a 9x13 baking dish. Add the chicken and pour on the remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and bake in the oven about 20 minutes.
Serve with pasta, salad and garlic bread.
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Chicken Scaloppini with Lemon Basil
4 boneless, skinless chicken breasts
salt and pepper, to taste
butter or margarine
olive oil
1/2 cup dry white wine
1 tablespoon lemon juice
1/2 cup heavy cream
1/3 cup lemon basil
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
2 teaspoon fresh minced parsley
lemon basil leaves
lemon slices
Place chicken pieces between sheets of plastic wrap and pound with a mallet until 1/4 inch thick. Dredge each piece with salt and pepper.
In large skillet, heat 1 tablespoon each butter and oil. When butter is melted, add as many chicken pieces as will fit without crowding and cook quickly for a minute or two on each side, or until chicken loses its pinkness inside. Remove chicken pieces to a hot platter and keep warm.
Cook rest of chicken pieces, adding more butter and oil as needed and remove to a warm platter. (May use 200 F oven.) Add wine and lemon juice to pan and cook over medium heat, stirring to blend in browned bits and juices. Boil until reduced by about half. Add cream, lemon basil, thyme, and parsley, heat until sauce thickens slightly.
Pour any juices that collected on the chicken meat platter into the skillet. Taste sauce for seasoning, adding salt and pepper if needed. Pour sauce over chicken and garnish with lemon basil leaves and lemon slices. Serve over rice or buttered noodles.