Steam or briefly boil broccoli for about 5 minutes (depends on maturity of the broccoli), or until almost, but not quite tender. Plunge into cold water to stop the cooking. The broccoli should be a bright green in color and should retain a crisp crunch.

In a 2 1/2 quart casserole, melt butter and olive oil in microwave with minced garlic until butter has melted and garlic is sizzling. Toss bread crumbs with the melted butter mixture, to coat; stir in parsley.

Scoop most of the bread crumb mixture onto a sheet of wax paper, and set aside (some bread crumbs may remain in casserole to make a base for the chicken).

Arrange cooked chicken slices in a layer along the bottom of the casserole and top with the steamed broccoli. Cover with sauce (below). Sprinkle with the buttered breadcrumbs or crushed Ritz crackers. Top with grated Parmigiano-Reggiano cheese. Sprinkle with paprika for extra color and a piquant flavor.

Brown on the top third shelf in a 350°F. oven for about 15 minutes or until nicely golden.

Variation: Cooked elbow macaroni and sliced mushrooms may be added before being topped with the sauce.

To save on clean-up and extra preparation steps, (an important consideration in the Cooks.com Test Kitchen!) this sauce is easiest to prepare in a microwave, but may also be made in a double boiler, as is done traditionally.

Submitted by: CM