Boulder Chicken
3 whole boned and skinned chicken breasts
4 large eggs, well beaten
seasoned bread crumbs
1/2 stick butter, maybe a little more
1/2 lb mushrooms, sliced
8 slices provolone cheese
1 1/2 cups chicken broth
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
saute chicken over low-medium heat until the chicken is white,
turning frequently, about 15 minutes until golden brown. Remove
chicken to warm plate. Saute the mushrooms in remaining butter. In a
3 qt. ungreased casserole, layer chicken pieces mushrooms, cheese.
Repeat layers. Pour broth over all. Top with additional bread crumbs.
Bake, uncovered, for 25 minutes at 350 F.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/