Boulder chicken

* Exported from MasterCook *

Boulder chicken

Recipe By : Three Rivers Cookbook III
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole boned and skinned chicken breasts
4 large eggs -- well beaten
seasoned bread crumbs
1/2 stick butter, maybe a little more
1/2 lb mushrooms -- sliced
8 slices provolone cheese
1 1/2 cups chicken broth

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 ow-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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Posted to Fabfood 1/99