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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Chardon Recipe

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This recipe for Chicken Chardon is from Our Family Favourites, 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!
Category:
Category:
Ingredients:  
Ingredients:  
8 skinless, boneless chicken breast halves
1 egg
salt and pepper to taste
2 tsp garlic powder, divided
1 c bread crumbs
1/2 c grated parmesan cheese
1 pound sliced fresh mushrooms
1/4 c butter, melted
1 tbsp fresh lemon juice
1 tsp chopped fresh parsley
Directions:
Directions:
In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and parmesan cheese. Set aside.

Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9 x 13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter mixture over the chicken, and sprinkle with parsley.

Bake uncovered for 45 minutes in a preheated 375º oven until chicken is golden brown and the juices run clear.
Number Of Servings:
Number Of Servings:
Serves 6 - 8

 

 

 

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