Chicken Parmesan (rice) Recipe

Chicken Parmesan (rice) Recipe

Yield: 1 Servings
Recipe by luhu.jp

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

Directions:

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


Source from luhu.jp