4 whole chicken breasts (boneless)

4 eggs

Italian bread crumbs

3/4 lb. margarine

1/2 lb. fresh mushrooms

1/2 lb. M o zzarella cheese



Slice breasts into s e rving size pieces.   P lace chicken in s l ightly beaten egg for 1 hour.   Refrigerate.   Saute mushrooms and set a side.   Roll chicken

pieces in b read crumbs and fry in margar i ne until brown (10 minutes).   Place chicken in 9 x 13 dish and put mushrooms on top.   Heat oven to 325 degrees. Bake for 1 0 to 15 minutes.   Then add c h eese on top.   Put chic k e n back in oven until chee s e melts.



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2 broiler fryers (2 1/2 lb. each) or equivalent pounds in chicken breasts

2 1/4 c. b r ead crumbs

2/3 c. Parmesan cheese

3 tbsp. parsley

1 tsp. salt

3/4 c. bu t ter

1 tsp. Dijon mustard

1/2 tsp. Worcestershire

1 sm. garlic clove



Preheat oven to 350 degrees.   Rinse c h icken and pat dry.   Combine crumbs, cheese, parsley and salt.   In sauce p an, melt butter; beat in mustard, Worcestershire and garlic.   Dip chicken in butter, then roll in crumbs.   Pat in shallow pan.   Bake 1 hour or until golden.

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