Sunday, March 04, 2007


"Soon as the evening shades prevail,
The moon takes up the wondrous tale,
And nightly to the listening earth
Repeats the story of her birth."
~ Joseph Addison
(Spectator - no. 465 Ode)
Note: Check tonight's sky for yesterday's Full Moon

Snow Crust Moon


~ Objibwe



12 boneless skinned chicken breast halves

coarse salt, cracked pepper, flour

3 beaten eggs

2 3/4 cups coarse Ritz Cracker crumbs

extra-virgin olive oil

3 medium chopped onions

3 cloves crushed garlic

1 (28-oz) can Italian diced tomatoes

1/3 cup dry white wine

1 bay leaf

1/2 tsp. dried oregano

pinch of coarse salt

12 slices Mozzarella cheese

Parmesan cheese

  • Mix together flour & seasonings in plastic bag. Lightly pound & flatten chicken breasts. Shake breasts in flour, dip in beaten eggs, and finish in cracker crumbs. Saute batches in olive oil until browned, about 20 minutes. Set aside.
  • Brown onions & garlic until golden. Stir in tomatoes and wine. Add bay leaf, oregano, and salt & pepper. Bring to boil, reduce heat and simmer 10 minutes.
  • To assemble: Spoon three-quarters of the sauce in 9x13 baking pan. Lay chicken breasts over top. Tuck 12 slices Mozzarella cheese over breasts. Sprinkle with Parmesan cheese. Top with remaining sauce. Bake at 400-degrees for 15 minutes.
  • Serve with spinach linguine tossed with olive oil & cracked pepper and a crisp salad.

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