Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Chicken thighs (about 11/2 pounds), skinned and boned |
| ⅓ cup | Gold Medal all-purpose flour |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ½ cup | Milk |
| 1 | Egg, slightly beaten |
| ½ cup | Dry bread crumbs |
| 2 tablespoons | Olive or vegetable oil |
| 1 cup | Shredded mozzarella cheese (4 ounces) |
| 2½ cup | Spaghetti sauce |
| ¼ cup | Grated Parmesan cheese |
| 6 | servings. |
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