4 boned breast of chicken or veal, skin removed
Italian bread crumbs
1/2 c. Marsala wine
Pepper
Oil, olive is best

Pound chicken or veal until thin. Dredge in bread crumbs. Heat oil in skillet. Saute breast until brown. Remove breast and put in baking dish. Sprinkle pepper over breasts. In small saucepan bring to boil 1/2 cup water and 1/2 cup wine. Reduce to 1/2 the amount. Pour wine mixture over breasts. Heat oven to 250 degrees; cook for 3 to 4 hours.

Low oven temperature + long cooking time result in very tender breasts. If in a hurry, microwave for 8 minutes on high. Serves 4.