Italian Country Chicken Ingredients: 6 boneless skinless chicken breasts (quartered, about 2 1/2 lbs. Total) 3 eggs, beaten 2 1/2 cups Italian bread crumbs 1/2 cup butter, plus 1-2 tablespoon butter, divided 2 tablespoons extra virgin olive oil 1 1/2 teaspoons dried Italian seasoning 2 large green peppers, thinly sliced 1 (7 ounce) can sliced mushrooms, drained 2 cups chicken broth 2 cups Monterey jack cheese 1 (2.8 ounce) can French's original French-fried onions Directions 1Soak chicken breast in beaten eggs overnight. 2Preheat oven to 350°F. 3Coat chicken pieces with bread crumbs. In a large skillet, melt 1/2 cup butter over medium heat until golden brown. Add half the chicken and cook about 2 minutes per side. Repeat until all chicken is browned, adding 1 to 2 tablespoons additional butter, if needed. Transfer chicken to a 13-by-9 inch baking pan. 4add olive oil and Italian seasoning to pan dripping and heat over medium heat. Add peppers and cook 12 minutes or until richly brown and caramelized, stirring frequently. Sprinkle peppers and mushrooms evenly over chicken. Deglaze the pan with some of the chicken broth and pour over all. Add remaining chicken broth. Top with cheese. Bake, uncovered, 30 minutes. Sprinkle onions evenly over all and bake 15 minutes or until golden. SERVES 6 Submitted by: Karen Reed |
