| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Poultry | 1 | Servings | |
INGREDIENTS
| 6 | lg | Chicken thighs (about 11/2 pounds), skinned and boned |
| 1/3 | c | Gold Medal all-purpose flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | c | Milk |
| 1 | Egg, slightly beaten | |
| 1/2 | c | Dry bread crumbs |
| 2 | tb | Olive or vegetable oil |
| 1 | c | Shredded mozzarella cheese (4 ounces) |
| 2 1/2 | c | Spaghetti sauce |
| 1/4 | c | Grated Parmesan cheese |
| 6 | servings. |
INSTRUCTIONS
Pound chicken between waxed paper or plastic wrap to about V4-inch thickness. Mix flour, salt and pepper. Coat chicken with flour mixture. Mix milk and egg. Dip chicken into milk mixture; coat with bread crumbs. Heat oven to 375!. Heat oil in 10-inch skillet over medium heat until hot. Cook chicken in oil, turning once, until golden brown (add oil to skillet if necessary). Place chicken in ungreased rectangular pan, 13 x 9 x 2 inches with mozzarella cheese. Pour spaghetti sauce over cheese. Sprinkle with Parmesan cheese. Bake uncovered about 20 minutes or until hot and bubbly. Nutrition Information Per Serving 1 serving Percent of US. RDA Calories 455 Protein 46% Protein, 9 31 Vitamin A 16% Carbohydrate, 9 19 Vitamin C 12% Fat, 9 28 Thiamin 12% Cholesterol, mg 145 Riboflavin 24% Sodium, mg 540 Niacin 38% Potassium, mg 510 Calcium 26% Iron 14% From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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