| 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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