| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Not, Sent | 4 | Servings |
INGREDIENTS
| 4 | Boneless skinless chicken | |
| breast halves | ||
| Salt | ||
| 1/2 | c | Shredded mozzarella cheese |
| 2 | oz | Sliced pepperoni |
| 1/3 | c | Milk |
| 1 | Egg | |
| 1 | c | Dry Italian-seasoned bread |
| crumbs | ||
| 1/3 | c | Oil |
| 1/3 | c | Spaghetti sauce |
INSTRUCTIONS
Season chicken with salt. Cut a pocket along one side of each breast half. Stuff each one with cheese and pepperoni. Seal with wooden toothpicks. Heat oven to 350°. In medium bowl, beat together milk and egg. Place bread crumbs on a plate. Dip chicken in egg mixture, then coat with bread crumbs. Heat oil in large skillet over medium heat. Add chicken and fry about 1minute on each side, until golden brown. Transfer to 9x13-inch baking pan. Bake for 30-45 minutes, or until chicken is cooked through. Remove and discard toothpicks. Serve whole with spaghetti sauce on top or cut into strips and serve with spaghetti sauce as a dip. Recipe by: Parents - March 1998 Posted to EAT-L Digest by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Mar 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 461
Calories From Fat: 259
Total Fat: 29g
Cholesterol: 136.8mg
Sodium: 1068.5mg
Potassium: 527.8mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: 3.8g
Protein: 39.3g