Preheat the oven to 400 degrees. First, spread the softened butter all over the bottom and sides of the baking dish. Next layer the potato slices on top of the butter covering the bottom of the baking dish. Sprinkle the potatoes with

Bring the water to boil in a pasta pot and cook the pasta per the directions on the package. I like to slightly undercook the pasta by one or two minutes to make it “al dente”. While the pasta is cooking,

Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a twenty to thirty degree angle to the cutting board so that you slice the breasts on the bias. You will end up with oval

Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian, al dente). Drain the pasta well, reserving ½ cup of

Preheat the oven to 400 degrees. Cook the pasta al dente, drain well, set aside, and mix with 2 tablespoons of extra virgin olive oil so that it does not stick together. To Prepare the Cheese & Besciamella Sauce: In a medium saucepan,

To make the cutlets, first remove the chicken tenderloin (the part closest to the bone and shaped like a long finger) from each breast; freeze for later use. Cut each breast in half and lightly pound it between two pieces