It sounds a little labor intensive, but it has lots of good stuff in it. I may just have to give it a try myself.

Sooz, sounds like you have a new career. Your food looks delicious. I'm with you on not cooking the chicken a day in advance. But I would definitely, bread the chicken a day in advance. I would rub each chicken breast with a little fresh garlic paste (Microplane the garlic).( I like fresh garlic better than garlic powder) Use your processor to make fresh bread crumbs and season the crumbs with fresh grated parmesan cheese. Dip the chicken in flour seasoned with salt and pepper and egg mixed with just a little water and then into the bread crumbs. Chicken can be breaded the day in advance and then quickly fried the next day. I'd pour a little of the sauce in the bottom of the pan, and lay the breaded chicken cutlets over the sauce. Now they are ready to be reheated in the oven. Leaving them in the sauce for an hour or two isn't going to hurt them. Add a little more sauce on top and the cheese just before they go in the oven. Oh and if you have extra chicken, you can breaded it as above and freeze it on cookie sheets and then store in zip lock bags. Don't defrost before frying. Ann

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Here's a veggie to go with the chicken! BROCCOLI SOUFFLE 20 oz. pkg. frozen chopped broccoli, thawed 1 can cream of mushroom soup 1 c. mayonnaise 1 sm. onion, minced 1 c. grated cheddar cheese 16 Ritz crackers 1 egg, beaten Butter Mix soup, mayonnaise, onion, cheese and egg with broccoli. Place in buttered 2 quart casserole. Crush crackers and sprinkle crumbs on top. Dot with butter. Bake at 350 degrees for 45 minutes.