1 lb. chicken cutlets
Bread crumbs
1 egg, beaten
1 clove garlic
1 can chicken broth
2 tbsp. white wine
Sliced mozzarella cheese

Dip chicken cutlets into egg, beaten then cover in bread crumbs. Quick fry until browned. Saute 1 clove garlic in baking dish, place cutlets in baking dish. Add chicken broth and white wine. Bake at 350 degrees for 40 minutes. During last few minutes, top with mozzarella slices. Remove from oven when cheese is melted. Serve over rice. Makes 4 servings.