Entrée is a French word that, in the current gastronomic language, indicates the opening dish of a lunch. In the past the entrée was the dish that preceded the meat, but today it replaces the appetizer as well as the main course, and it is followed by a central dish of meat, salad, different side dishes, cheese and dessert. In any case, it is a preparation reserved for an important lunch.

Here's an easy way to dress up your chicken breasts and make them special enough for a dinner party. This combination is from Emilia Romagna, where both Parma ham and Parmesan are made. You can substitute veal for the chicken if you prefer

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