1 lb. chicken breasts, skinless, boneless and halved
1/2 c. plus 1 tbsp. freshly grated Parmesan cheese
1/3 c. flour
3 tbsp. unsalted flour
1/4 c. dry vermouth

1. Rinse and pat dry chicken breasts. Dredge in 1/2 cup of Parmesan cheese, patting cheese into flesh. Dredge in flour, shaking off excess.

2. In nonstick skillet, heat butter until bubbly and saute chicken over moderate heat until golden on each side.

3. Transfer chicken to shallow baking dish; pour vermouth over it and sprinkle on remaining cheese. Bake, covered loosely, in preheated 325 degree oven for 15 minutes. Serves 2; Serve with flavored rice, green beans.