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Chicken Parmesan


Thursday, January 01, 2004
4 servings
4 Chicken breasts; boneless, skinless1/2 C. Bread crumbs
1/2 C. Parmesan cheese
2 t. Italian Spices Mix
1-1/2 C. Milk
1t. Salt
1t. Pepper
1t. Garlic powder
24 oz. Spaghetti sauce
1 T. Oil
In a medium bowl pour milk, salt and pepper; mix well. In another medium bowl mix together bread crumbs, parmesan cheese, Italian seasonings and garlic powder. Set both aside. Heat oil in an electric skillet or frying pan on medium heat. Place chicken in a gallon sized freezer bag one or two pieces at a time. Remove excess air and seal. Flatten chicken by pounding with a mallet or side of a soup can until chicken breast is about 2 inches thick. pip chicken breasts in milk mixture and coat well. Then dip into bread crumb/cheese mixture and heavily coat by pushing bread crumbs into chicken breasts with the palm of your hand. Coating should completely cover chicken. Gently place chicken breast in heated pan and fry for 10 minutes on each side.
Nutrition Facts:
30 Day Gourmet
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