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Ingredients
- 6 chicken breast halves, skinned and boned
- 2 well-beatedn eggs or 1/2 cup eggbeater's
- 1 cup Italian-seasoned bread crumbs, purchased or homemade
- 1/2 lb. fresh mushrooms, sauteed
- 2 (4x6-inch each) slices low fat Muenster or Monterey Jack cheese
- 1/2 cup chicken broth
- 1 lemon, squeezed for juice
Details
Preparation time 15mins
Cooking time 190mins
Preparation
Step 1
Submerge chicken breasts in eggs. Refrigerate 2-3 hours. Roll in bread crumbs. Spray skillet with cooking spray or use a little oil. Brown breast. Place in baking dish and cover with sauteed mushrooms. Divide cheese into six portions and place on top of chicken and mushrooms. (I use a whole piece for each breast) Bake, basting every 10 minutes with combination of chicken broth and lemon juice.
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