Chicken Parmesan(Rice)

Substitute Breasts for thighs and use thin sliced cheese for a real authentic taste !!!!

Yields:	6 servings
Rating:
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	Preparation	40 minutes
	Cooking	20 minutes
	Ready In	60 minutes

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Ingredients

6	large	chicken thighs	skinned and boned, about 1 1/2 pounds
1/3	cup	flour, all-purpose
1/4	teaspoon	salt
1/8	teaspoon	black pepper
1/2	cup	milk
1	each	egg	slightly beaten
1/2	cup	bread crumbs
2	tablespoons	olive oil	or vegetable oil
1	cup	mozzarella cheese	shredded, 4 ounces
2 1/2	cups	spaghetti sauce
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Pound chicken between waxed paper or plastic wrap to about 4-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 F.

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.

Reviews

Substitute Breasts for thighs and use thin sliced cheese for a real authentic taste !!!!
over 4 years ago by loanrngr

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Member Review

Lamb Baked in Paper

When I read this recipe I thought I was going to be a winner and it was. I made one change which was I cooked it for four hours at 300 degrees F. instead of at the temperature and time suggested. I find this makes the lamb more tender. The Feta cheese disappeared but could be tasted to some degree. This is an excellent recipe that we will make on a regular basis.

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