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Italian Chicken
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Jo Kervin


  • 1 8 oz (224 grm). can tomato sauce
  • 1 tsp (5 ml). italian seasoning
  • 1 tsp (5 ml). garlic powder
  • 1 cup (225 ml) corn flake crumbs
  • 1/2 cup (125 ml) parmesan cheese
  • 1 tsp (5 ml) dry parsley
  • salt and pepper to taste
  • 2 chicken breasts, deboned
  • 2 eggs, beaten
  • 1 cup (225 ml) mozzerella cheese
  • Mix tomato sauce, italian seasoning, and garlic powder in saucepan.
  • Cover and cook 10 minutes, then let simmer.
  • Mix corn flakes, parmesan cheese, and parsley.
  • Dip chicken in egg, then in crumbs, cover and bake at 350 degrees (175 C.) for 25 minutes.
  • Pour on tomato sauce and bake another 10 minutes, then add mozzerella cheese and serve.

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