Chicken Milano

Here is it folks, the dish that I credit with helping me to understand that cooking can be loads of fun. I don't know where the recipe originally came from. All I know is that I made it for my brother and his girlfriend (now wife) for a Valentines Day dinner (he found the recipe and taught it to me), and I've been making it for friends and family ever since. This is one of those recipes that EVERYONE loves, and generally asks me for the recipe.

Chicken Milano

Serves 4

4 boneless skinless chicken breasts
1/2 C flour
2 eggs, beaten
1 C Italian bread crumbs
4 T butter
3 C marinara sauce
1 C heavy cream (milk works too)
1/4 C fresh Parmesan cheese
1/2 C fresh mozzarella cheese
1/4 C Swiss Cheese

Put the flour and Italian bread crumbs each on a separate plate. Dip each chicken breast first in the flour, then egg, then bread crumbs. In a large skillet melt the butter over medium-high heat. Place the breaded chicken breasts in the heated pan just until the bread crumbs turn golden brown, approximately 2 minutes each side. Transfer the chicken to a baking dish. Combine the marinara sauce and cream, pour over chicken breasts. Sprinkle each of the cheeses evenly over the chicken breasts. Bake at 375 for 30 minutes.

**Notes from Em**
Make sure to check the dish during the last 10 minutes of cooking. If the cheese is starting to brown, put a sheet of tinfoil over the top. Just be warned if the cheese touches the tinfoil it'll stick to it.

My personal favorite way to serve this recipe is with sauteed vegetables, such as carrots, zucchini or yellow squash, pea pods etc. Simply slice the vegetables fairly thin, put them in a skillet on medium-high heat, throw in 1 T or so of butter, some salt, pepper, garlic powder, and onion, and saute it all until the veggies are just starting to soften. It's also fun to put the chicken on top of a bed of angel hair pasta, or serve some yummy crusty bread on the side.