Chicken parmesan (rice)

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 \N 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
\N 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

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