On Fri 09 Sep 2005 12:38:46a, jmcquown wrote in rec.food.cooking:

> I'm thinking this would be one of those things I could maybe make when
> we're at the Extended Stay Suites at the end of the month. Does it
> have to be baked? We won't have an oven. Could it be cooked slowly on
> top of the stove? I can't really see why not (other than maybe the
> crumb coating would get soggy after simmering the pan-fried chicken in
> the sauce with the broccoli). I'm trying to come up with some new ideas
> for the home away from home
>
> Chicken Parm on the stove-top has been tried, tested and found to be
> delicious but something else would be nice to include. And we both love
> chicken, broccoli and cheese
>
> Jill

I can't see why not, Jill. If you want some crunch, you might try some of
those packaged crunchy salad toppings sprinkled on before serving.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.