Thursday, January 31, 2013

Chicken and mushrooms recipe

A can of Progresso brand bread crumbs.
(Photo credit: Wikipedia)
 The combination of chicken, mushrooms and mozzarella cheese make an irresistible entree when served over rice or noodles.

  • 3 cups fresh mushrooms, some sliced and some quartered
  • 3/4 cup chicken broth
  • 4 skinless, boneless chicken breast halves 
  • 2 eggs, beaten 
  • 1 cup seasoned bread crumbs 
  • 1 teaspoon basil
  • salt and pepper to taste
  • 2 tablespoons butter 
  • 6 ounces mozzarella cheese, sliced 
Preheat oven to 350 degrees F. Place half of the mushrooms and the broth to the bottom of a 9X13 baking dish and set aside. Add bread crumbs, basil, salt and pepper to a large Ziploc bag, shake to combine. Dip each piece of chicken in the beaten egg then the Ziploc bag. Seal bag and shake well to coat. Repeat with each piece of chicken. In a large skillet, melt the butter and brown both sides of each chicken breast. Place on top of the mushrooms then add remaining mushrooms on top of the chicken breasts. Top with mozzarella slices and bake for 30-40 minutes, until chicken is no longer pink and the juices run clear.

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