Chicken Parm.

This is a good recipe - Thanks to my dear friend Dr. Suz. One afternoon in her kitchen in Boston we cooked up chicken & eggplant parm. As she off the top of her head worked - I wrote it down! This can be used for Chicken Parm, Eggplant Parm or even Chicken Piccata with a little alteration. Chicken Parm is Ben's favorite. With his first week on the road for awhile, a favorite dinner was in order. Oh & it's easy too!

Chicken/Eggplant Parmesan

Ingredients
1 lb. boneless chicken breasts or 1 eggplant (eggplant needs prepped with salt - let sit - wipe off salt)
1 egg, slightly beaten
1 TBSP water
1/2 cup bread crumbs
1/2 tsp. salt
1/4. tsp. pepper
1/8 tsp. garlic powder
1/4 cup all purpose flour
2 TBSP butter
2 TBSP vegetable oil (I used olive oil)
(for Chicken Piccata 2 TBSP lemon juice ~ for parm - fresh mozzarella, sauce, basil)

Directions
Pound chicken breasts about 1/4 inch then. Cut into pieces. I cut 3 breasts into 6 pieces

Mix egg & water in a shallow plate or bowl.

Mix bread crumbs, salt, pepper & garlic powder in a separate shallow plate of bowl.

Heat oil & butter in a skillet.

Coat chicken in flour, Dip into egg mixture, coat with bread crumb mixture.
Place in the skillet. Cook for 8 - 10 minutes. Turning half way through cooking.

For Parm. ~ Cover a baking dish with sauce. Lay the chicken in the sauce. Cover with sauce & then top with cheese. Bake at 350 until the cheese is melted. Garnish with fresh basil.

For Piccata ~ Pour lemon juice over chicken in skillet. Serve.