Total Calories: 328
Egg wash and coat chicken pieces in seasoned bread crumbs. Season. Bake in Dutch oven until tender. Drain any excess oil. Sauté in olive or vegetable the diced garlic, diced onion, until tender. Add diced leeks, diced red and green pepper, and cook until tender. Add diced tomatoes, diced parsley. Add sliced mushrooms, tomato sauce, paprika, and simmer 5 minutes. Add flour, depending on amount of liquid in veggies. Stir into sauce and add enough chicken broth or stock, very slowly at first to avoid lumps, to form gravy. Cook slowly 5 to 10 minutes to rid sauce of flour. Add stock as necessary to maintain consistency. Season. Cover baked chicken with sauce. Cover sauce with grated cheese. Broil cheese until melted.
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