Start by pounding boneless, skinless chicken breasts down to about 1/2″. I dredged these in seasoned flour, dipped them in a beaten egg and milk mixture, and then through bread crumbs. They spent about 4 minutes a side in an olive oil saute and then went straight into a casserole.I made a sauce out of odds and ends: a few fresh cherry tomatoes, a bit of leftover pizza sauce, a can of diced tomato bits, and a little tomato paste – all cooked with minced garlic and diced onions and the usual herbs and seasonings. The sauce went atop the chicken, and then the dish was layered in mozzarella and grated Parmesan. The casserole went into a 400 oven for about 20 minutes until the sauce was bubbling and the cheeses melted a bit.I served it over angel hair pasta today, garnished with sprigs of fresh basil and a slice of buttered garlic brad.