Shawne Benson, of San Francisco, a 2000 graduate of Traverse City West High School now working in Cupertino, Calif., sent along today's recipe.
"It's a great meal for two on a cold night in," she writes.
While it's a Chicken Parm dish, she prefers Romano.
"I like the bite of a good Pecorino cheese," she said.
2 organic boneless/skinless chicken breasts, cut into medium strips
1 c. breadcrumbs
½ c. flour
1 jar of store-bought vodka sauce (I'm a huge fan of the Mario Batali brand)
½ c. shredded mozzarella
½ c. Pecorino Romano
Preheat oven to 400°. Wash and pat the chicken strips dry and then coat them with flour, egg and then breadcrumbs.
After the chicken strips are breaded, fry them with a little olive oil until lightly golden. You don't need to cook fully. Let the oven do the work.
Line a 9-by-5-inch baking dish with half the sauce. Place the chicken on top of the sauce. Pour the remaining sauce on top of the chicken. Sprinkle with both cheeses, cover the dish with foil and put the dish into the oven for 15 to 20 minutes. Uncover the dish and allow to cook for an additional 10 minutes (or until cheese is golden).
Serve over your favorite pasta or quinoa. Serves 2.
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