Dear Sun Spots: First, I would love to thank you and your readers for the wonderful feedback on a knitting project that I was looking for in November. It is wonderful knowing that even living in Massachusetts, the warm feeling of home still trickles down. Now I am looking for a simple, basic, yet delicious recipe for lemon chicken. Do any of your readers have suggestions? How I miss the casserole dishes and “real food” that I was raised on in Auburn, Maine, 20-plus years ago. If only I had paid attention to my mother and grandmother’s cooking. Thanks for your help. – Anita Egan, West Brookfield, Mass.

Answer: In addition to recipe suggestions you may receive from Sun Spots readers, you may enjoy the following recipe:

Breast of Chicken in a Light Lemon-Herb Sauce. Ingredients: 6 boneless, skinless chicken-breast halves (about 5 ounces each); ½ cup fine, dry bread crumbs; ¼ cup extra-virgin olive oil; 3 tablespoons chopped fresh Italian parsley; 1½ teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled; salt; 1 cup dry white wine; ½ cup chicken stock (homemade or canned reduced-sodium chicken broth); ¼ cup fresh lemon juice; 1 teaspoon crushed hot red pepper; 4 cloves garlic. Method: Cut each chicken breast half in half crosswise on a diagonal, to yield two pieces of roughly equal size. Place two pieces at a time between two sheets of plastic wrap. Pound gently with the flat side of a meat mallet or the bottom of a small, heavy saucepan to flatten them slightly, to about ½-inch thick.

Toss the bread crumbs, 1 tablespoon of the olive oil, 1 tablespoon of the chopped parsley, ½ teaspoon of the oregano and salt to taste together in a bowl until blended. Spread 1 teaspoon of bread crumb mixture over each piece of chicken, reserving the remaining crumbs. Roll each chicken piece into a compact shape with the bread crumbs running in a spiral through the center and fasten securely with a toothpick.

Preheat the oven to 475°.

Arrange the filled chicken breasts side by side in a 13-by-9-inch, preferably flameproof baking dish. (There should be some space between the pieces of chicken). Stir the wine, chicken stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano and salt to taste together in a small bowl. Pour into the baking dish. Whack the garlic cloves with the flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes.

Top the chicken with the remaining bread crumb mixture. Return to the oven and bake until the bread crumb topping is golden brown, about five minutes.

If the roasting pan is flameproof, place it directly over medium-high heat, add the remaining 2 tablespoons parsley and bring the pan juices to a boil. Boil until lightly thickened, 1 to 2 minutes. (If the roasting pan is not flameproof, transfer the chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil). Remove the garlic cloves, or leave them in if you like. Gently transfer the chicken pieces to plates with a slotted spoon. Pull the toothpicks from the chicken without loosening the bread crumb topping. Pour the sauce around, not over, the chicken pieces, and serve immediately. Makes four servings.

Dear Sun Spots: Can anyone help me with finding the address for the Canadian station on television, Channel 10 in Canada? Thank you. – R.T., Brunswick.

Answer: Sun Spots was not able to find this address. Perhaps Sun Spots readers in the Brunswick area familiar with this channel will write to the column with this information.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at www.sunjournal.com in the Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to [email protected].