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Boulder Chicken
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Submitted by:
Jimmy |
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This is one of my favorite chicken dishes. It can be made ahead of time and re-heated when time to eat. |
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INGREDIENTS:
- 6 medium , Chicken Breast Halves
- 4 large , Eggs Well Beaten
- 2 cup(s) , Seasoned Bread Crumbs
- 3/4 cup(s) , Butter
- 1/2 pound(s) , Mushrooms Sliced
- 8 slice(s) , Provolone Cheese
- 1 1/2 cup(s) , Chicken Broth
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| Instructions: |
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 mushrroms 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. |
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