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4-6
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Boneless Skinless Chicken Pieces
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2 cups
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Italian Seasoned Bread Crumbs
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1/4 cup
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Grated Parmesan Cheese
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2
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Eggs
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2 Tbsp
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Milk, water or cream
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Salt and pepper to taste
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Shredded Mozzarella Cheese
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Homemade or your favorite Spaghetti Sauce
(I
use Prego when using jar - the sausage is really good)
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Canola Oil to pan fry chicken in.
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1. Thoroughly wash and dry chicken pieces
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2. Mix eggs milk, salt and pepper in a bowl and beat well.
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3. In a separate bowl add Bread Crumbs and parmigiana cheese
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4. Dip cleaned chicken pieces on egg mixture and then coat
with
breadcrumb mix.
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5. In large chicken fryer heat canola oil and cook on high
until golden
brown.
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6. Lower temperature and continue cooking for 20 - 30
minutes
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(depending on thickness of the
chicken) test with fork and if juices run
clear it is done (you may also
bake the chicken using a non-stick
cooking spray on pan)
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7. Place in baking dish and cover lightly with some
spaghetti sauce
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(reserving the rest of the sauce for a spaghetti side dish)
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8. Cover chicken with some mozzarella cheese and bake at 325
for about
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20 minutes more or until cheese is
melted and edges are slightly brown.
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Complete your meal with a side dish of
spaghetti,
garlic bread and a salad
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