My Favorite Recipe: Chicken Sparacino

This past weekend while I was in Daytona visiting with family my grandmother, also known as MamMam, decided she was going to make one of my favorite meals for us to have for dinner. Not only was I really excited to have the chance to eat it I was also really excited to have the opportunity to document the entire preparation process so that I could share it with you. However, before I begin I must warn you all that this meal is not for the faint of heart.

First this to do is go ahead and pre-heat your oven to 350. Okay, now that we have that out of the way we can get cooking!

Line up 3 pie pans, bowls or plates. (Whatever you have on hand. I prefer pie pans) Pour 2 cups of flour in the first dish, 2 or 3 eggs (beaten) in the second dish and Italian bread crumbs in the third dish. (Note* if you don't have Italian bread crumbs just us regular bread crumbs and add Italian seasoning to them) Now that your assembly line is set up, let the fun (messiness) begin!!!

Take some boneless, skinless chicken breasts and salt and pepper both sides. Normally the recipe calls for 4 but on this occasion we ended up doubling the recipe.

Begin dredging your chicken breasts. Start with the flour...

then the egg...

and then into the bread crumbs.

Place the chicken in a glass baking dish once it's been coated. Do this with the rest of the chicken and set the baking dish aside for a minute and we can move on to making the butter and spice mixture to pour over the chicken.

Take a stick of butter (1/2 cup)...

and melt it on the stove in a sauce pan.

While the butter is melting add 1 Tbsp. of parsley flakes, 1 Tbsp. of minced garlic, 1 tsp. of marjoram, and 1/2 tsp of thyme.

Stir all of that together...

and pour over top of the chicken.

Once you have the chicken covered with the butter mixture, place it in the oven for 15-20 minutes.

When your time is up for the first 15-20 minutes you are going to pour 1 cup of dry white wine over your chicken.

At this time you can also baste the chicken with the wine and butter mixture.

Place in the oven for another 15 minutes.

At the end of 15 minutes take the chicken out again, baste if you would like and then add a slice of mozzarella cheese to each piece of chicken.

Let the chicken bake for another 5 minutes or until your cheese is melted. Once your cheese is melted take the chicken out and serve it up to the hungry folks who are salivating all around you.

I usually serve this dish with a small pasta such as pastini or orzo. And if you are feeling really daring and adventurous, take some of the butter and wine sauce and drizzle it over your pasta. Mmmm. Enjoy!