Chicken Parmesan

After the Super Bowl Party Sam and I had last week, I haven't really been doing a whole bunch of cooking.  Not even the shiny new stainless steel pots and pans that I got could lure me back into the kitchen to cook.  This coming week is probably going to be about the same.  Work is going to be hectic with the annual maintenance shutdown of the entire mill.  

I have an ulterior motive with posting this recipe.  See, this coming week I will be living off of granola bars, and any other quick foods that I have time to grab in between harassing contractors, because no, the dissolving tank isn't clean enough yet, thanks for asking, get back to work!  Sam also will be dealing with the same thing (we work at the same place).  This is sad, because it means we're going to come home after a long day at work, and neither of us will want to cook.  I will want a gin and tonic, Sam will have a beer, then we'll go to sleep and start the cycle over again.  We won't have the motivation to actually make anything for dinner.  We'll talk about it, then shrug our shoulders and scrounge around the kitchen for anything slightly edible. 

So, anyone want to come down to Newport and make us dinners next week?  

Chicken Parmesan (Serves 2)

1 tbs. margarine

1 clove garlic, minced

1/3 c. minced onion

1 14.5-oz. can diced tomatoes

0.5 tsp. sugar

0.25 c. half and half (you may be able to substitute 2%, I haven't tried it)

Salt and pepper to taste

1/3 c. bread crumbs

2 tbs. parmesan cheese, grated

0.5 tsp. dried oregano

1 egg, beaten

2 tbs. milk

2 chicken breasts

3 tbs. olive oil

0.25 c. mozzarella cheese (use just enough to add a little bit of flavor)

• Melt margarine in a saucepan over medium heat.  Stir in garlic and onion, saute until soft and translucent, about 2 minutes.  Add diced tomatoes and sugar, bring to a simmer, the reduce heat to medium low and let cook for 10 minutes, stirring occasionally.  Once sauce has simmered, stir in cream and cook an additional 3 minutes.  Keep sauce warm.
• Combine bread crumbs, parmesan cheese, and oregano in a shallow dish; set aside.  Whisk together egg and milk.  Dip chicken breasts in liquid, then in bread crumb mixture to coat.  Cook chicken in a skillet with olive oil over medium heat, until nicely browned and cooked all the way through. 
  
• Serve with sauce over pasta, sprinkle mozzarella cheese on top.