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Boulder Chicken

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Recipe

Yield

4
servings

Prep

30
min

Cook

45
min

Ready


Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 each chicken breast halves, boneless, skinless
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4 large eggs
well beaten
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1 x seasoned dry bread crumbs
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½ stick butter
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½ pound mushrooms
sliced
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8 slices provolone cheese
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1 ½ cups chicken broth
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Ingredients

Amount Measure Ingredient Features
3 each chicken breast halves, boneless, skinless
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4 large eggs
well beaten
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1 x seasoned dry bread crumbs
* Camera
56.5 g butter
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226.8 g mushrooms
sliced
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8 slices provolone cheese
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355 ml chicken broth
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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℃).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 52060% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 338mg 113%
Sodium 821mg 34%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 90g
Vitamin A 22% Vitamin C 2%
Calcium 47% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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