If you're still looking for a recipe - Chicken parmagiana
Heat oven to 200 C.
Roll or pound the chicken breast out a little bit, so that it is a consistent width all over. I assume that these are skinless (if not remove the skin).
Take some plain flour, seasoned with salt, pepper and any dried herbs/spices you have in your kitchen. I like paprika and oregano. If you have parmesan, you can grate some into the flour as well and mix it in.
In another bowl, crack an egg and season with salt and pepper.
If you have breadcrumbs, put some into yet another bowl/plate.
Roll the chicken breast in the flour. Shake off the excess and then dip it into the egg. When completely coated with the egg, remove (let the excess egg drip off for a 3 seconds) and then place into the breadcrumbs until completely coated.
Put the chicken on an oven tray and place in the pre-heated oven. Cook for about 10 - 15 minutes.
If you want to jazz the chicken "schnitzels" up, get some cheese, ham and heat up some tomato/pasta sauce.
At 10 minutes, bring the chicken out. Put a slice of ham over each breast. Then quickly place a slice of cheese over each ham and put back into the oven. When melted, spoon about 1 tablespoon of the sauce over the chicken/ham/cheese. Voila! Chicken Parmagiana!
I like eating this with oven fries and a salad.
Leftover chicken parma is great in a sandwich the next day..

