Chicken Parmesan
1/2 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
4 chicken breast halves, boned and skinned
1 egg, beaten
3 Tbsp. butter or margarine
1 (8 oz.) can tomato sauce
1/2 cup water
1/4 tsp. oregano
1 cup shredded mozzarella cheese
Combine breadcrumbs and Parmesan.
Dip chicken in egg and coat with breadcrumb mixture.
Preheat electric skillet to 350º. Melt butter and cook chicken about 3 minutes on each side or until golden brown.
Combine next 3 ingredients and pour over chicken.
Reduce heat to 220º, cover and cook 25 to 30 minutes or until chicken is tender. Sprinkle with mozzarella cheese. Cover and cook until cheese melts. Serves 4.
Butterscotch Brownies
4 Tbsp. butter
1 cup dark brown sugar
1 egg
1 tsp. vanilla
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup coarsely chopped walnuts
Preheat oven to 350º. Line an 8” square baking pan with lightly buttered wax paper.
Melt the 4 Tbsp. butter in a small saucepan, over low heat and add the brown sugar. Stir until sugar dissolves completely, then pour mixture into medium-sized mixing bowl.
Cool until tepid. Beat in egg and vanilla, sift together flour, baking powder and salt and slowly add to the mixture. Gently fold in walnuts and pour batter into baking pan. Bake in the center of oven for about 25 minutes, until cake is firm to the touch and small knife inserted in the center comes out clean.
Let cake cool for about 10 minutes. Cut into 2” squares. Makes 16 brownies.
