• Cooking Time: 40
• Servings: 3-4
• 3-4 boneless, skinless chicken breasts, cleaned.
• Sea salt
• Flour
• 3 eggs
• 1/4 cup seasoned bread crumbs
• Ragu (meat sauce)
• 1 tsp for each breast Parmigiano-Reggiano
• Shredded mozzarella

1. Preheat the oven to 350 degrees.
2. Clean, rinse and pat-dry the chicken breasts.
3. Sprinkle a pinch of sea salt on each breast.
4. Coat each one in flour, then eggs and finally in bread crumbs, press crumbs in.
5. Place the chicken in a baking dish.
6. Spoon sauce over each breast to cover.
7. Spoon on the parmigiano-reggiano.
8. Sprinkle with mozzarella to cover.
9. Bake for at least 40 minutes.
10. Going longer will leave a firmer, crispier cheese crust.

I like the taste of sauce made with wine, so I always use my own ragu - usually leftover sauce from the day before - to make this dish. I use parmigiano-reggiano and sea salt instead of plain old parmesan and salt because their flavors are so strong. This dish goes great with a garlic pasta. Good stuff. When I cook anything with ragu, I always have Elmo Pio Chianti on the table with a loaf of crusty bread. Good stuff.