The chicken lombardy was so well received that i decided to post the crunchy chicken i posted last week. ritz crackers + chicken is delicious!

4 breasts of chicken
2 C. Ritz cracker crumbs
3/4 C Parmesan cheese
1/4 C Parsley chopped
1 clove garlic, minced
2 tsp salt
1/8 tsp pepper
1 C melted butter
Preheat oven 350. Blend together cracker crumbs, parmesan, parsley, garlic, salt, and pepper. Dip chicken in butter and then in Ritz cracker crumb mixture. Arrange in shallow pan or casserole dish. Pour remaining butter and bake 1 hour. Do not turn chicken.

6 whole chicken breasts
1/2 C flour
1 C butter
Salt and pepper
1 1/2 C mushrooms sliced
3/4 C dry white wine
1/2 C chicken stock
1/2 C mozzarella cheese
1/2 C parmesan cheese
Place chicken between 2 sheets of wax paper and pound to 1/8″. Dredge 4 pieces of chicken in flour and cook in 2 Tble butter for 3-4 minutes on each side (til browned). Place in greased 13x9x2″ baking dish (or something similar). Sprinkle with salt and pepper. Repeat procedure til chicken is done – adding 2 Tble butter for each new batch. Save drippings. Saute mushrooms in 1/4 C butter-drain mushrooms and put on top of chicken. Stir wine and chicken broth into drippings and simmer for 10 minutes – stir occasionally. Stir in 1/2 tsp salt and 1/8 tsp pepper. Pour sauce over chicken and mushrooms. Mix cheeses and sprinkle over chicken. Bake at 450 for 10-12 minutes.

I did it all in my trusty cast iron skillet & it turned out great. yum!

This photo gallery was taken by a bartender, Igarashi Rogerio Vaz, who tends at Tram, a fantastic bar in Tokyo, where they roll delicious cigarettes, serve black absinthe, and play Tom Waits.