BASIC CHICKEN PARMESAN

My go-to choice for a first visit to an Italian restaurant. I figure if they can't make good Chicken Parmesan, the chances are pretty good they can't make anything else, either. Sometimes the CP is soooo good, I never investigate any other menu items. (Rosa's Italian Restaurant in Pismo Beach, California, has an excellent CP.)

This recipe doesn't pretend to equal theirs, but you can feed a family of four for less than ten dollars with it, and there won't be any complaints, either! Try it with the brined, frozen breasts which have recently appeared in my market for chicken which is really moist and tender. And it's a great way to use up a little bit of spaghetti sauce. If time isn't a problem, the sauce can be enhanced by adding sauted finely chopped onion, mushrooms and green pepper and simmering for 10 minutes or so, but even without the veggies, this is a flavorful dinner.

BUSY COOK'S CHICKEN PARMESAN

4 small boneless, skinless chicken breasts or
2 of those genetic monster breasts, cut in half
1/2 cup Italian bread crumbs
2 tablespoons olive oil
2 cups prepared spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese

Preheat oven to 350 degrees
.
Sprinkle the breasts with bread crumbs, using more if needed to get an even, light coating. Heat the oil in a large pan until a light haze forms. Gently add breasts and cook over medium high heat for four minutes, or until nicely golden. Turn and cook on the second side for another four minutes.

Spray an oven-proof shallow pan (large enough to accomodate the breasts in a single layer) with Pam, spread out a thin layer of the sauce and top with the chicken breasts. Spread them with remaining sauce, mozzarella, and parmesan cheeses.

Bake for 20 minutes. Check for doneness with a meat thermometer or by cutting into the center of the largest breast.