Chicken Parmesan

Yield:	1 Servings
Categories:	Poultry

6	lg	Chicken thighs (about 11/2 pounds), skinned and boned
1/3	c	Gold Medal all-purpose flour
1/4	ts	Salt
1/8	ts	Pepper
1/2	c	Milk
1		Egg, slightly beaten
1/2	c	Dry bread crumbs
2	tb	Olive or vegetable oil
1	c	Shredded mozzarella cheese (4 ounces)
2 1/2	c	Spaghetti sauce
1/4	c	Grated Parmesan cheese