The Big Sandy Mountaineer -

Thursday, March 14- St. Patrick’s Day $10.00

Corn Beef & Cabbage, Boiled Potatoes, and Carrots, Green Jello, and Green Cake.

Friday March 15- Cod Nuggets, Tots, Jello, and Fruit.

Monday March 18- Chicken Pot, Fruit Salad, and Peach Cobbler.

Tuesday, March 19 - Ham & Potato Corn Chowder, Veggie Tray, and Danish.

Wednesday, March 20- BBQ Chicken Pizza, Jello, and Oatmeal Cookies.

Recipe of the Week:

Tomato Chicken Parmesan

Ingredients:

2 eggs, beaten

1 cup grated Parmesan

cheese

7 ounces seasoned bread

crumbs

6 skinless, boneless chicken

breast halves

1 tablespoon vegetable oil

12 ounces pasta sauce

6 slices Monterey Jack cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.