Chicken Parmesan Rice

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