If you’re reading this in print, you know firsthand how eerie it feels to be in Auburn when school is out and most of the students are gone.  There are no lines at Kroger, there’s no wait for Jimmy John’s delivery and you can find at parking spot downtown at noon and at midnight.  It’s almost like you are Tom Hanks in “Castaway” or something. 
We stragglers have to band together.  Since it’s finally cold, have your last-men-standing over a hot, home cooked meal.  Good friends and my homey chicken parmesan will make you forget just how dead Auburn is right now.  If you’re reading this article on thecornernews.com, make this dish for your hometown crew and catch up on all the gossip over dinner.  Where ever you are, enjoy and Happy Holidays!

1 1/2 cup Italian bread crumbs
1/2 cup freshly grated Parmigiano Reggiano cheese, divided into 2 1/4ths
1/4 cup chopped Italian Parsley
2 eggs, lightly beaten
1/3 cup olive oil
4 boneless, skinless chicken breasts
1 1/2 cups marinara sauce (Check out my signature sauce recipe on my blog.)
3/4 cup shredded mozzarella cheese
1/4 cup freshly grated Parmigiano Reggiano cheese

Preheat oven to 350 degrees.  Combine first 3 ingredients in a medium-sized mixing bowl.  Break the eggs into small bowl.  Heat olive-oil in a large skillet over medium-high heat.  Place the chicken breasts in a gallon-sized plastic freezer bag.  Use a meat cleaver or other heavy, blunt object to beat the breasts down to 1/4-1/2 inch.  Using tongs, remove one chicken breast at a time from the bag.  Dunk each of them in the egg bowl, then dredge them through the breadcrumb-cheese bowl and place chicken breasts into hot olive-oil.  Fry until each side is golden-brown, but don’t worry about cooking them thoroughly. 
Meanwhile, pour 1/2 cup of the marinara sauce into to bottom of a 2 quart cooking dish.  Arrange the lightly fried chicken breasts on top of the sauce bed.  Cover with the mozzarella cheese.  Cover with the remaining cup of marinara sauce.  Top with the last of the Parmigiano Reggiano cheese.  Cover with foil and bake for 25 minutes.  Remove the foil and cook for another 5 minutes or until the cheese begins to brown.  Serve chicken with salad, pasta and bread.