Breaded Parmesan Chicken

This is not, I repeat, NOT, to be confused with Chicken Parmesan, which I do love. I found this idea on Pam's blog, which she evidently borrowed from Ina Gartin (and I have no idea who SHE is, although I gather most folks do). Over the weekend, I actually found a MILKMAN who DELIVERS!!!!! Well, well, well, you know I was stunned. I got a few other goodies from him delivered yesterday morning, along with the milk; among those were a couple of herbs and a sack of tomatoes. Yes, I said a sack. Anyway, I remembered Pam's chicken idea, and, not really liking to follow recipes, not doing the frying thing or the grilling thing, I adapted to my peculiar lifestyle, added a couple of recipe tweaks, and, presto! White meat, which my dearly beloved despises, got a grade of A++. Dang! A miracle! So, here's my adaptation of Pam's adaptation of Ina's chicken thingy.

BREADED PARMESAN CHICKEN

3 pounds chicken, sliced into 1/2" thick pieces
2 eggs mixed with "some" milk
4 slices bread
1/2 cup parmesan cheese
oregano - fresh or dried
1 stick butter
1 cup shredded cheddar
basil leaves
slices of tomato

Melt the butter in the bottom of the broiler pan. To make the breading, put the bread in the food processor to pulverize (I used my buttermilk bread), and add the oregano (I used the leaves from about 3 stems of fresh oregano) and cheese to blend. Side note for my friend Paula: if you make biscuits from your gluten free baking mix to make bread crumbs, it should work fine for your little one. Pour into a bowl. Dunk each chicken piece first in the egg mixture, then in the breading, and place in the melter butter in the broiler pan. When all are in the pan, flip them so the buttered side cooks first. Broil for 8 minutes on the first side, turn over and broil another 8 minutes. When the second side is cooked, top the chicken with the shredded cheddar, then put one basil leaf and one slice of tomato on top of each piece of chicken. Return to the broiler for 2 minutes. I served this with buttered tri-colored rotini and fresh summer squash (also from said farmer) sauteed in butter and pepper for about 4 to 5 minutes. Poor Thor didn't get a lot of leftovers, although there were 2 small pieces of chicken left for someone's lunch today. Give this a try! It's well worth the effort, and dinner was on the table, with me sitting there, 43 minutes after I walked to the stove. Fast is good!