Chicken Milano (A twist on chicken parm)

Thanks to BeachMama for this recipe!

Her story: This one is my husband's FAVORITE. And it was the last dish I had before I went into labor and ended up not keeping it down. I made my hubby's favorite dish on a Monday since I was supposed to get induced on Wed (so he would have some leftovers while I was in the hospital), but went into labor a few hours later that night. Of course, I also had an ice cream sundae that came back up too.

I will give you the actual recipe that I got from Easy Everyday Cooking...those cards you get in the mail and stick in a box. In italics let you know what I did a little different. Enjoy!

CHICKEN MILANO

Ingredients:

6 skinless, boneless chicken breasts

1/2 Cup all-purpose flour

2 Eggs, beaten

1 Cup Italian bread crumbs

(For those last 3 items, just put what you would need to bread chicken)

1/2 Cup butter or margarine (I fried them in vegetable oil)

1C Marinara sauce (I use 1 can of canned tomato sauce- yes, canned. That is all the hubby loves)

1C half & half (I just fill the can from the tomato sauce and use equal parts sauce and 1/2 & 1/2, since we like to have extra sauce to use with our spaghetti)

1/2 C mozz cheese, shredded (I just sprinkle with as much cheese as I want)
1/2 C swiss cheese, shredded

1/4 C grated Parmesan cheese

Steps:

1) Preheat oven to 350. Roll each chicken in flour: dip in beaten egg. Roll in bread crumbs to coat well.

2) Heat butter in large skillet over med-high heat. Add chicken. Cook until browned on both sides, about 10 min.

3) Mix sauce and 1/2 & 1/2 in a small bowl, reserving 2 Tb. Pour into baking dish. Arrange chicken in prepared dish.

4) Mix mozz, swiss & Parmesan cheeses in a bowl. Sprinkle over top of chicken. Top with reserved sauce. Bake, loosely covered, until cooked through, about 30 min.

We serve with angel hair and use the extra sauce. YUM!

If you want to make ahead: Prepare dish as recipe directs but do not bake. Cover and refrigerate up to 2 hours. Bake, loosely covered, until cooked through, about 40 min.

***Editor's note: For a healthier alternative, bake the chicken breasts and use Land O' Lakes fat free half and half (which I swear by)