Saturday, January 20, 2007

Chicken Milano with Pasta and Salad

This is another recipe with lost origins. It has been a favorite for years. Make an egg wash by beating 1 egg with about 1/4C water. Seperately, mix together 1/2C bread crumbs, 1/4C grated parmesan cheese, 1t dry oregano, 1t dry basil and salt and pepper to taste. Dredge the boneless, skinless chicken pieces in the egg wash and then the bread crumb mixture until well coated. This amount will coat 4 large breasts. Saute the chicken in 1/4C olive oil until nicely browned. Transfer the chicken to a baking dish and pour a jar of Italian cooking sauce over it. Top with sliced mozzarella and bake at 350 degrees for 25 min. until the chicken is done and the cheese topping is browned. We serve pasta with the chicken topped with the extra sauce. Serve with a green salad (we topped ours with an olive mixture) and a dry white wine.

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