Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
2 pounds extra lean ground beef, or Laura's Lean Beef
2 cups soft bread crumbs, loosely packed
1/2 cup spaghetti sauce, your favorite
1 large egg, lightly beaten
2 tablespoons dried chopped onion or 1/4 cup finely minced onion
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried Italian herbs, crushed, or use a mixture of oregano and basil
1/4 teaspoon pepper
3 tablespoons spaghetti sauce
2 to 3 slices Mozzarella cheese, about 2 to 3 ounces
Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. I also put a piece of crumpled foil in the bottom to keep the meatloaf out of the fat.
In a large bowl, mix ground beef with bread crumbs, 1/2 cup spaghetti sauce, egg, onion, salt, garlic powder, Italian herbs, and pepper until well blended. Shape into a loaf. Place in slow cooker. Spread 3 tablespoons spaghetti sauce over the loaf.
Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours, or until juices run clear. Top loaf with cheese slices, overlapping, and continue to cook (turn to HIGH if necessary) for 15 to 25 minutes longer.
Use ends of foil to lift out meat loaf and transfer to a serving platter.