Title: Chicken Parmesan
Categories: Poultry
Yield: 1 Servings

6 lg Chicken thighs (about 11/2
-pounds), skinned and
-boned
1/3 c Gold Medal all-purpose
-flour
1/4 ts Salt
1/8 ts Pepper
1/2 c Milk
1 Egg, slightly beaten
1/2 c Dry bread crumbs
2 tb Olive or vegetable oil
1 c Shredded mozzarella cheese
-(4 ounces)
2 1/2 c Spaghetti sauce
1/4 c Grated Parmesan cheese

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.

6 servings.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini