Chicken Parmigiana

* Note: Artichokes 1 1/2 to 2 ounces each, trimmed and thinly sliced lengthwise, or 8 1/2 ounces canned artichokes (not marinated), drained and thinly sliced lengthwise.

Quickly rinse the chicken under cold running water and pat dry with paper toweling. Cut the chicken into bite-size pieces.

In a shallow bowl large enough to hold the chicken, beat the eggs. Add the chicken and stir to coat the chicken thoroughly. Set aside for about 15 minutes.

Pour the corn flakes or bread crumbs into a shallow dish. Roll the chicken pieces in the corn flakes or bread crumbs, patting the pieces with your fingertips so that the coating adheres to them.

In a saute pan or large, heavy skillet, combine the butter and/or oil over medium-high heat. When the butter melts, add the chicken pieces without crowding the pan and brown on all sides. Using a slotted utensil or tongs, transfer the chicken to paper toweling to drain. Cook the remaining chicken in the same manner, adding more butter and/or oil as necessary to prevent sticking.

Preheat an oven to 350 degrees.

When all of the chicken is browned, arrange about half of it in the bottom of a 9- by 13-inch baking dish. Cover with about half of the mushrooms, olives, and artichokes. Sprinkle with 1/2 cup of the cheese. Add the remaining chicken, then top with the remaining mushrooms, olives, and artichokes. Sprinkle with about 1/4 cup of the remaining cheese. Pour enough chicken stock or broth over the top to reach about halfway up the sides of the dish. Bake until the casserole bubbles, the cheese melts, and the top is lightly browned, about 25 minutes.

Remove the casserole from the oven and sprinkle with the remaining 3/4 cup cheese. Serve hot or at room temperature. Sprinkle with the basil just before serving. This recipe serves 6.