Boulder Chicken
Yield
4 servingsPrep
30 minCook
45 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breast halves, boneless, skinless
|
|
| 4 | large |
eggs
well beaten |
|
| 1 | x |
seasoned dry bread crumbs
|
*
|
| ½ | stick |
butter
|
|
| ½ | pound |
mushrooms
sliced |
|
| 8 | slices |
provolone cheese
|
|
| 1 ½ | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breast halves, boneless, skinless
|
|
| 4 | large |
eggs
well beaten |
|
| 1 | x |
seasoned dry bread crumbs
|
*
|
| 56.5 | g |
butter
|
|
| 226.8 | g |
mushrooms
sliced |
|
| 8 | slices |
provolone cheese
|
|
| 355 | ml |
chicken broth
|
|
Directions
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 sauté chicken over ow-medium heat until the chicken is white, turning frequently, about 15 minutes until golden brown.
Remove chicken to warm plate.
Sauté the mushrroms in remaining butter.
In a 3 qt. ungreased casserole, layer chicken pieces mushrooms and cheese.
Repeat layers.
Pour broth over all.
Top with additional bread crumbs.
Bake, uncovered, for 25 minutes at 350℉ (180℃).
