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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BAKED CHICKEN PARMESAN
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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