Wednesday, March 16, 2011

Chicken Chardon

{Chicken Chardon pairs well with potatoes, in this case the cheesy variety}

This is another favorite from Mr. J's family. Chicken is breaded in a garlic, Parmesan, and bread crumb combo, baked in lemon butter and topped with breaded mushrooms. It cooks up tender and full of flavor; just try not to think about the amount of butter you are consuming!


4-6 chicken breasts (boneless, skinless)
1 egg
salt and pepper
2 t garlic powder (divided)
1 cup Italian-seasoned bread crumbs
1/2 cup Parmesan cheese
1 cup butter
1 T lemon juice
1 t parsley
1/2 pound mushrooms, sliced


Preheat oven to 375. Line a large baking dish (9X13) with foil for easy clean up later. Spray foil with cooking spray.

In a small bowl, beat egg, salt, pepper, and 1/2 t garlic powder. In a separate bowl, combine bread crumbs, 1/2 t garlic powder, and Parmesan cheese.

Flatten each chicken breast and cut into two pieces if desired (I like smaller servings). Dip each piece of chicken into egg mixture, then roll in bread crumbs, pressing to coat well. Arrange in baking dish.

Melt butter with 1 teaspoon garlic powder, lemon juice, and parsley. Pour half over chicken. Bake 25-30 minutes. Meanwhile, combine remaining butter with mushrooms and enough remaining bread crumbs to coat the mushrooms. After the 25-30 minutes, remove chicken and cover with mushroom mixture. Return to the oven for 10 minutes.
{If it looks like there is something missing from this plate, that's because there is. There was no sauteed asparagus left by the time I got around to taking a picture of our leftovers.}

1 comment:

Sharon said...

I usually make this recipe with half the butter and garlic powder, and double the mushrooms. There are never leftovers!