Recipe of the Week: Chicken Napoli, by W.W.

Ingredients:

• 1 frying chicken, cut up
• 1 tsp season salt
• 1/4 cup flour
• 1/2 tsp salt
• 1 pinch of ground pepper
• 2 tbs grated Parmesan cheese
• 1/2 tsp paprika
• 1 lb zucchini, cut into thin slices
• 1/2 cup chicken bouillon
• 1 (4 oz) can of mushrooms, drained

Directions:

1. Sprinkle chicken with seasoned salt.
2. Combine flour, salt, pepper, cheese, and paprika then coat the chicken with the mixture.
3. Place zucchini in the bottom of a pot and pour bouillon over it.
4. Arrange coated chicken over the top.
5. Cover and cook on low for 5 to 6 hours. Add water as necessary to keep from cooking dry.
6. When the chicken is tender, turn the heat up, add mushrooms and cook for another 10 to 15 minutes.

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