Provolone Chicken

Serves: 5
Total Calories: 376


5 whole chicken breasts, deboned, cut in bite-size pieces, flattened
3 eggs, beaten
seasoned bread crumbs
8 ounces fresh or canned mushrooms, sliced
1 cup chicken broth
6 ounces white wine
1/2 pound provolone cheese, grated


Marinate chicken in eggs while getting the rest of recipe together; drain each piece of chicken and roll in bread crumbs. Brown in butter until lightly brown on both sides. Transfer into a 9x13-inch casserole, layering in rows, overlapping pieces. Sauté mushrooms and arrange over chicken. Add chicken broth and wine. Cover and arrange over chicken. Add chicken broth and wine. Cover with grated cheese. Bake, covered, at 350°, for 30 minutes. Uncover and bake 15 minutes longer. Serve immediately. You can freeze, but add chicken broth, wine, and cheese just before baking.

Nutritional Facts:

Serves: 5
Total Calories: 376
Calories from Fat: 150

This Provolone Chicken recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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