3 Whole chicken breasts split/boned

1/2 cup Flour

3 Eggs

2 tablespoons Water

1/2 cup Grated Romano cheese

1/4 cup Snipped parsley

1/2 teaspoon Salt

1 cup Fine bread crumbs

3 tablespoons Butter

2 tablespoons Vegetable oil

6 slices Mozzarella cheese

CHEESE SAUCE 1 cup Whipping cream or evapor. milk

1/4 cup Water

1/4 cup Butter

1/2 cup Grated Romano cheese

1/4 cup Snipped parsley

Coat chicken with flour. Mix eggs, water, Romano cheese, parsley and salt. Dip chicken pieces in egg mixture, then into bread crumbs. Heat butter and oil in large skillet. Cook chicken breasts over med. heat until browned about 15 min. Remove chicken to baking dish 11 1/2 x 7 1/2". Heat oven to 425. Make cheese sauce. Pour cheese

sauce over chicken. Top each piece with a slice of cheese. Bake until cheese melts and chicken is tender, about 8 min. CHEESE SAUCE: Heat cream, water and butter in 1 qt. saucepan until butter melts. Add cheese; cook and stir over med. heat for 5 min. Stir in parsley. Formatted by Bette Leland cgvh43b.

Ann's Notes: I used 6 boneless, skinless chicken breast halves and I subbed evaporated milk for the cream. This is an excellent recipe. Good for company.

Delicious! Works well with evaporated milk.