– – – –

Chicken sorta-parm — I think there’s probably more cheese in this than what I did today, but this is probably better for you.

Make the sauce we discussed a week or so ago. While that’s simmering, shake some boneless chicken breasts in plain bread crumbs to coat. Arrange in a shallow baking pan and sprinkle with a bit of salt, some oregano and parsley. Add some fines herbs if you like. Bake at about 350F for about 30 minutes.

I took three of these and arranged in a smaller pan and topped with some of the sauce and a generous but not silly amount of parmasan cheese. Return to oven and heat til sauce is bubbly and cheese melted.

Meanwhile, cook a package of pasta. By the time the pasta is done and drained the chicken should be ready too.

How’s that for easy?

I’m feeling virtuous at the moment because boneless chicken was $1.79 a pound. I got a package of 9 breast pieces for 6.70. Needless to say, I now have lovely baked chicken for anything I want for the week!