I know what came first. The egg. No doubt in my mind. The chicken came later. Not much later, mind you. Just long enough for that egg to mature and hatch. Here is my thinking:
First, you have to assume evolution in this case (at least for chickens). An almost chicken lays an egg. Now this bird is really close to a chicken, but there is something in its DNA that is just different enough that you can’t call it a chicken. When the egg is laid, there is some genetic mutation that changes the offspring to a chicken. Once that egg hatches, chicken number one walks the Earth….and crosses the road.
As has been said before, anything with melted cheese on it must be good.
I continued to use up my box of corn flake crumbs in place of breadcrumbs.
As mentioned before, I use the large plastic tubs from deli meats as my breading station containers.
Breaded and ready for the pan.
Fry them up.
Just out of the oven.
Chicken With Mushrooms
Prep Time: 15 Min | Cook Time: 30 Min | Makes: 4 servings
- 3 cups sliced mushrooms
- 4 skinless, boneless chicken breast halves
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 2 tablespoons butter
- 6 ounces mozzarella cheese, sliced
- 3/4 cup chicken broth
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place half of the mushrooms in a 9×13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Total Fat: 19.7g Cholesterol: 216mg Sodium: 928mg Total Carbs: 23.6g Dietary Fiber: 2g Protein: 43.9g