I was "gifted" with 6 chicken breast cutlets. Cheryl's chicken with
riccota and spinach topped with mozz and tomato sauce sounds good.

Chicken piccata is an option but I made a fish piccata-type dish last
month. I'm not really in the mood for piccata again just yet.

Another thought is Chicken Kiev. I haven't made that in decades. Hey,
I could use up the rest of the Panko. LOL

I searched and found this by Alton Brown:

http://www.foodnetwork.com/recipes/a...ipe/index.html

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying

Directions

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon
black pepper in the bowl of a stand mixer. Place mixture on plastic wrap
or waxed paper and roll into small log; place in freezer.

(snipped)

I don't understand this direction. Why would anyone need to use a
*stand mixer bowl* to combine room-temp butter with herbs? It would
make more sense to simply say combine the ingredients in a bowl.

If I didn't know how to cook I'd wonder if I had to run out and buy a
stand mixer. LOL I don't own a stand mixer. Even if I did I wouldn't
think of using it for creaming a stick of butter with some herbs and spices.

At any rate, does anyone have a tried & true Chicken Kiev recipe?

I have available for side dishes fresh summer squash (yellow crookneck
and zuc's). I have rice (brown and white). I have couscous. I have
new potatoes. TIA!

Jill