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Chicken Alberghetti Recipe

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This recipe for Chicken Alberghetti, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Thornton
Added: Friday, February 11, 2011


4 chicken breasts, halved
2 eggs, beaten
Fresh bread crumbs (amount 'by eye')
Butter and olive oil, as needed
16 oz bottled meatless spaghetti sauce
1/2 c milk or half and half
8 slices Swiss cheese, paper-thin
8 slices mozzarella cheese, paper-thin
1/2 c freshly grated Parmesan cheese

Dip chicken breasts in eggs. Roll in bread crumbs to coat all over. Fry chicken completely in half butter and half olive oil (butter burns too easily when used alone.) Dilute spaghetti sauce with milk (milk makes a lighter sauce) and cover bottom of baking dish with sauce. Layer fried chicken on top of sauce. Top with slices of Swiss and mozzarella cheese. Sprinkle Parmesan cheese over all and dot with butter in 300 oven, covered for 30 minutes. Uncover and cook 10 to 15 minutes more. Can be cooked a day or two ahead and reheated for serving.
Serves 8




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