Chicken Parmigiano is quick and easy. Season the chicken breast with italian seasoning, and bake it in the oven until is is about 75% done. Drain the grease and water out of the baking dish. Put the chicken back in, and cover the chicken with spaghetti sauce. Finish baking the chicken for about another 30 minutes (depending on how big the pieces are) Then cover the sauce and chicken with shredded mozzarella cheese and parmesan cheese until cheese is melted. You can also use the rest of the spaghetti sauce and put it over noodles for an added side dish.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soups, sour cream and white wine. Mix well and pour over the chicken. Cover with foil. Bake at 350 degrees F (175 degrees C) for 1 hour.
Let's see. What can I come up with... How about homemade baked chicken nuggets with secret dipping sauce. First make the sauce so it can set a bit to blend flavors. For sauce blend 1/2 cup mayo, 1 cup sour cream, 1 teaspoon dill, mix together and refrigerate. Now for nuggets. Cut or slice the boneless chicken breasts into strips, about one inch wide. Then cut those strips in half. Soak in milk or buttermilk for 30 minutes . Put Italian flavored bread crumbs in a large plastic zip lock bag and coat strips with seasoned bread crumbs. Bake at 350 for 35-40 minutes on a cookie sheet sprayed with Pam spray. Remove and place nuggets in a bowl and serve with the secret dipping sauce on the side. Serve with boiled baby red potatoes and fresh green beans. (I boil the tiny potatoes and fresh green beans in the same water...what the heck, why not. ;-)