- Prep Time:
- Cook Time:
- Difficulty:
easy - Serves:
4
Chicken Mozzerella
Description
Chicken breasts with Italian breading, shredded mozzerella cheese over the top. Brown chicken breasts in butter in stove top, until lightly browned, place in a 9 X 13 pan, cover with canned chicken broth, ten with shredded cheese and tent with foil. Bake 325 degrees with tent for 15 minutes. Remove tent and bake and additional 20 minutes. Looks rather rough but tasty as all get out!
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add to shopping list Ingredients
breasts boneless breast for each person
Italian bread crumbs to coat chicken breasts
2-3 eggs beaten
butter for bottom of skillet
canned chicken broth
8-12 oz. of mozzerella cheese shredded
Preparation
This recipe won the Courier cooking contest for two consecutive years. My children ask for me to prepare it instead of turkey for Thanksgiving; makes me feel like I'm special. It's delishous! It can be warmed up as left overs too!
Dredge the chicken breasts through an egg wash, roll in Italian breadcrumbs. Brown slightly in a skillet on the stovetop. Place the browned chicken breast in a 9 X 13 pan, cover with the shredded cheese, and canned broth. Place a tent of foil over the top. Best if served right from the oven. We had this recipe for the week after Thanksgiving this year aong with crockpot potatoes, lima beans, and cranberry relish. Nothing went untouched!
