| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Boned and skinned chicken breasts (may use 4-6) |
| 3 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
pk |
Bread crumbs |
| 1 |
lb |
Mozeralla cheese |
| 2 |
cn |
Small cans mushrooms |
|
|
Butter |
|
|
Parmesan cheese |
|
|
Salt |
|
|
Pepper |
|
|
Garlic salt |
INSTRUCTIONS
Beat eggs & milk together and let chicken set in this mixture, refigerated
for 1/2 hour. Roll chicken in bread crumbs mixed with parmesan cheese and
seasonings. Fry in butter until light golden brown. Butter casserole dish
on bottom and sides; layer chicken, mushrooms, cheese, grated. Keep
layering until dish is full, placing smaller chicken peices on bottom.
(Usually makes 2 layers) Bake uncovered at 325 F for 25-35 min. Note: This
dish can be prepared the night before and refigerated until ready to cook.
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