The boyfriend has been finding lots of new recipes for us to try lately. This is one of the recent ones. I wasn't thinking clearly at the store that evening, so I grabbed regular chicken breasts - next time I will definitely take the poster's advice of getting tenderloins. A bit of browning the breadcrumbs on the chicken and layer in the pan with mushrooms and mozzarella cheese - add a bit of broth to keep it moist and you're done!INGREDIENTS:
- 2 eggs, beaten
- 1 cup (112 grams) Italian bread crumbs
- 16 ounces sliced mushrooms, divided
- 4 tablespoons (57 grams) salted butter, divided
- 2 pounds boneless skinless chicken breasts
- 8 ounces mozzarella cheese, shredded
- 1 cup (237 ml) chicken broth
DIRECTIONS:
- Preheat oven to 350 degrees F.
- Spread half of the sliced mushrooms over the bottom of a 9×13-inch baking dish.
- Place the eggs and bread crumbs in two separate shallow dishes (pie plates work great for this).
- Dip the chicken breasts in the egg, then into the bread crumbs, patting them to adhere.
- In a 12-inch skillet, heat 2 tablespoons of the butter over medium heat until melted. Add half of the breaded chicken to the pan and saute until golden brown on both sides, about 5 minutes. Remove the chicken from the skillet and place on top of the mushrooms in the baking dish. Repeat with the remaining butter and chicken breasts.
- Sprinkle the remaining sliced mushrooms over the chicken, then top with the shredded mozzarella cheese. Pour the chicken broth into the bottom of the pan.
- Bake until the cheese is melted and browned, and the chicken is cooked through, about 30 minutes.
RECIPE NOTES:
- I recommend using the thin sliced chicken breasts, or chicken tenders.
- This dish is also great with Swiss cheese instead of mozzarella.
- You can choose to cover the dish with aluminum foil while baking to retain the juices, however the mozzarella cheese will not brown.
