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Downtown Chicken Recipe

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This recipe for Downtown Chicken, by , is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Powers
Added: Friday, April 18, 2008


8 oz. chicken cutlet cut in half
salt and pepper
3-4 egges beaten
1 cup flour
1 cup bread crumbs
1tsp. butter
2 Tbps. olive oil
2 clove garlic
16 oz. fresh spinach
4 oz. muxhrooms
1 Tbsp. chopped parsley
Fresh Basil
8 oz. ricotta cheese
4 Tbsp. grated Parmesan Cheese
Couple of dashes Worcestershire Sauce
8 oz. marina sauce
sliced tomatoes
sliced provolone cheese

Pound Chicken pieces until thin. In bowl make n egg wash seasoned with salt and pepper and a Tbsp of Parmesan Cheese and parsley. Caot the chicken cutlets in the egg wash and thwn in the flour and bread crumbs. Saute the cutlets in butter until golden brown. Place in 350 oven to finish cooking.
In another pan , saute the olive oil and garlic. Add spinach, season with salt and pepper and throw in the mushrooms. Cook through, transfer to bowl and let cool.
Put ricotta in a strainer to drain, then mix cooled spinach mixture, Worcestershire Sauce and the rest of the Parmesan Cheese. Take the chicken pan out of the oven and spoon a layer of the spinach/cheese mixture on top of each piece. Ass 2-3 slices of fresh tomato and season with salt and pepperand basil. top with 2 slices of Provolone Cheese, Bake at 350 until the cheese mixture is hot. Warm the marina sauce and spoon onto plate. Place the chicken cutlet on top and finish with olive oil and fresh basil.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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