Wet and cold once again.

After a beautiful weekend of near 70 temperatures, our Monday started off with a mixture of thunder, rain and hail...welcome to Monticello, Utah.  Come May 18th, we'll have been living here for two years, and still can't get over the weird weather patterns.  As some of the townsfolk tell us, it's not unusual to be wearing winter coats and seeing snow well into June; and for a warmup, we just have to take a drive into Moab.  One thing I can honestly say, the weather here keeps you on your toes.

Anyway, between the birthday party on Saturday and going out for Mothers' Day, I was able to get a favorite meal cooked up, Chicken Parmigiana.  Acutally, my favorite is Veal Parmigiana, but the price of veal is so outrageous!!!  This is an easy dish to make though, and using Homemade Pasta Sauce insures it's a meal to savor over. Whether you add a side of pasta, or make a sandwich; it's a meal you won't forget, and one you'll crave in the future.

Chicken Parmigiana

Ingredients:

Canola or Peanut oil

4 boneless, skinless chicken breast halves

1 egg, beaten

1 cup Italian style dried bread crumbs

4 slices provolone cheese

1 (8 oz) package shredded Italian cheese mix

4 cups homemade pasta sauce

Preparation:

In a large skillet, pour in oil to reach 2 inches; heat on medium-high heat.  While oil is heating, prepare chicken for frying; trim away any excess fat or ligaments, dip into beaten egg and lightly coat with bread crumbs.  Oil is ready when a drop of water sizzles in skillet; carefully place breaded chicken in skillet.  Fry each side for 3 minutes; drain on paper towels; chicken will not be thoroughly cooked through.

Preheat oven to 350F.  Spray a 2 qt baking dish with nonstick spray and spread 1 cup of sauce over bottom.  Place fried chicken into dish; sprinkle 2 Tbsp of cheese mix over each and cover with a slice of provolone.  Pour remaining sauce over the chicken, sprinkle remaining cheese mix over all; cover with aluminum foil and bake for 45 minutes.  Remove from oven, remove foil and let rest for 5 minutes before serving with favorite pasta; or place on toasted Italian bread to make a sandwich.

Makes 4 servings.

Mary Cokenour

May 5, 1982