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


  • 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


  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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