| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Dairy |
Italian |
Poultry, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless, skinless chicken breasts, pounded flat |
| 2 |
|
Eggs, lightly beaten |
| 3/4 |
c |
Italian seasoned bread crumbs |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Jar Chicken Tonight Cooking Sauce for Chicken Cacciatore |
| 3/4 |
c |
Shredded mozzarella cheese |
| 3 |
tb |
Grated Parmesan cheese |
| 3 3/4 |
c |
(6 oz.) wide egg noodles, uncooked |
INSTRUCTIONS
Heat oven to 350 degrees F. Dip chicken in egg, then bread crumbs to coat
thoroughly. In large skillet, heat oil; add chicken. Cook on both sides
until lightly browned; drain on paper towels. Pour 1/2 cup sauce in 8-inch
square baking dish. Layer chicken in dish; pour 3/4 cup sauce evenly over
chicken. Sprinkle with cheeses. Bake 25 minutes or until bubbly. Meanwhile,
cook noodles according to package directions; drain. Heat remaining sauce.
Place noodles on serving platter; spoon sauce over noodles. Arrange chicken
pieces on top.
Posted to MM-Recipes Digest V3 #280
Date: Sun, 13 Oct 1996 08:30:39 +0000
From: ray.watson@ukonline.co.uk
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