| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Entree’, Fowl & game, To post |
4 |
Servings |
INGREDIENTS
| 1 |
|
Frying Chicken, cut into pieces |
| 2 |
|
Eggs, beaten |
| 3/4 |
c |
Bread Crumbs |
| 3/4 |
c |
Parmesan Cheese |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Msg Or Accent |
| 2 |
tb |
Fresh Parsley, Chopped <<Or>> |
| 2 |
tb |
Parsley Flakes |
| 1/4 |
c |
Olive Oil -Tomato Sauce— |
| 1 |
cn |
(16 Oz.) Whole Tomatoes & Juice, mashed |
| 1 |
cn |
(8 Oz.) Tomato Sauce |
| 2 |
ts |
Oregano |
| 1/2 |
ts |
Pepper |
| 2 |
ts |
Chopped Parsley Or Parsley Flakes |
| 1 |
cn |
(8 Oz.) Sliced Mushrooms, <<OR |
|
|
Fresh Mushrooms, Sliced, sauteed in butter |
| 1/2 |
c |
White Wine, if desired |
INSTRUCTIONS
FOR THE CHICKEN: Dip chicken in the eggs and then in crumb mixture (made by
mixing crumbs, cheese, salt, pepper, Accent, and parsley). Let the chicken
pieces stand on wax paper for about 30 minutes after they have been dipped.
Brown chicken in olive oil evenly. Place browned chicken in large flat
casserole and cover with tomato sauce.
FOR THE SAUCE: Mix tomato sauce ingredients. Pour over chicken. Bake at
325° for 1 hour. A small amount of water may be added, if needed. One-half
cup of white wine may be added right before baking, if desired.
Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. William C. Payne Posted to MC-Recipe Digest V1 #638 by Bill
Spalding <billspa@icanect.net> on Jun 09, 1997
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