Candy's chicken italiano

Yield: 4 Servings

Measure Ingredient
4 \N Chicken breast halves without skin, boneless
2 cups Bread crumbs; Italian spices added
\N \N Oil; to brown breasts
2 \N Eggs; beaten
2 \N Boxes spinach; frozen and chopped
½ pounds Virginia Brand sliced ham; thinly sliced
½ pounds Swiss cheese; thinly sliced
8 ounces Mozzarella cheese; shredded
\N \N 1/2 cup parmesan cheese
2 tablespoons Parsley; fresh or dried
½ teaspoon Cayenne pepper (or less)
4 cups Favorite spaghetti sauce

1. Dip chicken breasts in egg, then in bread crumbs. It helps to pat the bread crumbs onto the chicken to assure good coverage. 2. Brown chicken breasts in very hot oil until crisp brown on the outside. 3. Place thawed, drained spinach in bottom of 13" x 9" baking pan or dish. 4. Wrap 2 pieces of ham around each breast. 5. Put breasts on top of spinach. 6. Place slice of Swiss cheese on top of each breast. 7. Sprinkle 4 ounces of mozzarella cheese and cayenne pepper and parsley over the chicken breasts. 8. Pour spaghetti sauce over breasts, covering completely. 9. Top with the remainder of the mozzarella cheese. 10. Sprinkle with parmesan cheese. 11.

Bake in 350 degree oven for approximately 1 hour.

Recipe by: Candice Valenicia

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Art Guyer" <Beach_Bum@...> on Sep 7, 1997

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