Review of last recipe (photo above) - I used triple sec instead of kirsch and slivered some chocolate instead of cocoa.  Nothing I would ever make again ... I like my yogurt with fruit and granola for breakfast, and my desserts fattening!

TODAY'S RECIPE - CHICKEN BREASTS HELENE
From The Boston Globe, September 7, 1983 ...

Serves 6

3/4 cup flour
1 tsp salt
freshly ground pepper
2 eggs, beaten
1 cup fresh breadcrumbs
1/4 cup freshly grated romano cheese
4 whole chicken breasts, split, skinned and boned
3 tbsp butter
3 tbsp oil
2 tbsp minced parsley

In a large shallow dish, combine the flour, salt and pepper.  Place the beaten eggs in a second shallow dish.  Combine the breadcrumbs and romano cheese in a third dish.

Taking one half chicken breast at a time, dust each lightly with flour, shaking off any excess.  Next, dip the breast on both sides in the beaten eggs, and finally, coat it lightly wit the breadcrumb/cheese mixture; making sure all surfaces are covered.  Transfer to a cookie sheet and repeat until all the chicken breasts are coated. 

Preheat oven to 250 degrees.

Place butter and oil in a large skillet over medium-high heat.  When the butter and oil are foaming, add chicken breasts to the pan (do not crowd), and saute them about 5 minutes on each side until they are golden brown and resilient to the touch.  As they are completed, transfer them to another cookie sheet and place in the warm oven.  Repeat until all the breasts are cooked, adding more butter and oil if needed.  Sprinkle with parsley and serve hot.