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Ingredients
3 Whole chicken breasts, boneless, skinless
4 Large eggs, well beaten
Seasoned breadcrumbs
1/2 Stick butter, maybe a little more
1/2 Pound mushrooms, sliced
8 Slices provolone cheese
1 1/2 Cups chicken broth
Instructions
Cut chicken into bite-sized pieces.
Add chicken pieces to eggs; marinate overnight in covered bowl.
The next day, roll chicken in crumbs.
Heat half of the butter (more can be added if needed); slowly saut� chicken over low-medium heat, turning frequently, about 15 minutes until golden brown. Remove chicken to warm plate.
Saut� the mushrooms in remaining butter.
In a 3 quart ungreased casserole, layer chicken pieces mushrooms, cheese. Repeat layers. Pour broth over all. Top with additional breadcrumbs.
Bake uncovered, for 25 minutes at 350�F.