nhlivefreeordie
10-06-2009, 04:26 AM
With the big find of Grifola a couple days ago, I was busy dehydrating them for storage when I came across this recipe. It is a keeper, I made this for dinner last night, Lynn went nuts over it, and took the left overs to work to share with a couple co-workers. I used Hen of the Woods mushrooms, but I would imagine most mushrooms would lend themselves nicely to this recipe.
BAKED CHICKEN BREASTS WITH SWISS
CHEESE & MUSHROOMS
2-3 chicken breasts, boned & skinned
4 eggs, well beaten
1/2 tsp. salt
1 c. fine bread crumbs
8 tbsp. butter
1/2 lb. fresh mushrooms, sliced
4 oz. Swiss cheese, shredded
1 c. chicken stock
Juice of 1 lemon
Cut boned breasts into strips. Marinate in egg and salt mixture for 1 hour. Roll chicken in bread crumbs to coat. Brown lightly in butter in small pan. Transfer to 1 1/2 quart casserole. Slice mushrooms over chicken. Sprinkle cheese over mushrooms. Pour chicken stock over all. Bake in 350 degree oven 30 minutes or until heated through. Pour fresh lemon juice over casserole just before serving. Serves 4.
BAKED CHICKEN BREASTS WITH SWISS
CHEESE & MUSHROOMS
2-3 chicken breasts, boned & skinned
4 eggs, well beaten
1/2 tsp. salt
1 c. fine bread crumbs
8 tbsp. butter
1/2 lb. fresh mushrooms, sliced
4 oz. Swiss cheese, shredded
1 c. chicken stock
Juice of 1 lemon
Cut boned breasts into strips. Marinate in egg and salt mixture for 1 hour. Roll chicken in bread crumbs to coat. Brown lightly in butter in small pan. Transfer to 1 1/2 quart casserole. Slice mushrooms over chicken. Sprinkle cheese over mushrooms. Pour chicken stock over all. Bake in 350 degree oven 30 minutes or until heated through. Pour fresh lemon juice over casserole just before serving. Serves 4.