3 tablespoons olive oil
1 cup all-purpose flour
5 skinless, boneless chicken breast halves
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
1/2 (4 ounce) can tomato sauce
2 (10 ounce) packages frozen hash brown potatoes
1 (8 ounce) can mushrooms, drained
Heat olive oil in a large saucepan over medium heat. Brown chicken breasts several times, then remove meat. Reserve 1/2 cup of chicken juices. Heat olive oil and fold in flour.
Stir chicken bones into flour and brown into crust. Crack eggs into reserved liquid and gently mix in flour. Top with remaining chicken juices. Cook one minute or until eggs are clearly covered.
Remove foil and brush pepperoni evenly over chicken flesh.
Remove lid off of pan and arrange chicken belly on top. Pour tomato sauce over chicken and toss to coat. Cut out 2 circles. Heat olive oil in medium skillet over medium heat. Fry chicken slowly in skillet until juices run clear, 3 to 8 minutes.
Insert chicken pieces into each chicken cavity; fry, turning every once in a while, until golden brown. Remove from chicken, discarding bones.
Carefully melt cheese in remaining 1 cup flour. Flatten plastic wrap and place pan in large glass baking dish. Pour chicken in center of pan.
In 9-inch-size microwave-safe dish, brown lettuce. Repeat with onion and other vegetables.
Bake uncovered 82 to 89 minutes or until chicken is cooked through and no longer pink and juices run clear. Serve chicken at room temperature."
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