"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Murphy Recipe

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This recipe for Chicken Murphy, by , is from The MOMS Club Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chrisa Guzzo


2 lbs. chicken breast or cutlets (cut into bite size pieces)
Italian bread crumbs (never measured...I guess @ 1 cup)
1 - 12oz. jar of Cento or Bellino Marinated Roasted Peppers (the original recipe calls for 1 - 9 1/2 oz. jar of Progresso Pepper Salad, but I have had a hard time finding it, so I just substituted)
1 can of sliced mushrooms
1 jar of artichoke hearts in oil (I usually get the marinated ones)
Grated Cheddar Cheese ( I usually use the shredded)
2 Tbsp. olive oil

Soak chicken pieces in water.

Place bread crumbs in zip lock bag and add chicken pieces by the handfuls and shake to gather crumbs.

Lay chicken pieces out on waxed paper to set up a bit and then begin frying in oil until browned.

Place chicken pieces in casserole dish, then add peppers, mushrooms, and artichokes with oil ( I chop the peppers and artichokes a bit before adding them)

Stir all together, then sprinkle with cheese, and bake 1/2 hour covered in a 350 oven.
I don't really know how this will freeze...never froze this one!
I usually serve over buttered noodles or rice with a veggie side.

If you don't like the artichokes, I can leave them out for you, but it really gives the dish a good flavor.
The original recipe also calls for dipping the chicken pieces into egg, then crumbs, and then frying...I've omitting that part for a while.




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