Decadence
2004-01-20, 5:02 p.m.

I have not yet recovered from this weekend whereby every living known relative decided to vist me. Until such time as I am able to competently describe the ridiculese that ensued, I can only provide the recipe I served for dinner on Saturday in the hopes that such richness and heart-clogging goodness would force my family into a deep slumber.

Voila:

Chicken Michelo

Ingredients:

8 chicken breasts
1/2 cup flour
4 beaten eggs
3 tablespoons water
1 cup Italian bread crumbs
1/2 cup Romano cheese
1/2 tablespoon salt
1/2 tablespoon pepper
1/4 cup snipped parsley
8 Slices provolone cheese

Cheese sauce:

1 1/4 cup Half & Half
1/2 cup Romano cheese
1/4 cup water
1/4 cup butter
1/4 cup parsley

Instructions:

Coat chicken with flour, then in eggs mixed with water. Mix bread crumbs, romano cheese, salt, pepper, and parsley together. Coat chicken well with bread crumb mixture then brown over medium heat in oil and butter in skillet. Remove to baking dish. Heat sauce ingredients to blend and pour over chicken. Bake uncovered for 30 minutes. Right before serving, put a slice of provolone cheese on each piece of chicken and put back in oven until cheese is melted. Serve hot.

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Enjoy. But don't blame me when your cholesterol is fife thousant and 92.