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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love it when you take a chance on a recipe from a magazine and it turns out to be so good that you add it to your monthly rotation. Ingredients:
6 (5 ounce) boneless skinless chicken breast halves |
1/4 teaspoon salt |
1 lb fresh mushrooms, chopped |
1 tablespoon lemon juice |
2 garlic cloves, minced |
1 teaspoon dried basil |
3 tablespoons butter |
1/2 cup reduced-sodium chicken broth |
2 tablespoons orange juice |
1 cup soft breadcrumbs |
1/3 cup grated romano cheese |
Directions:
1. In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray; sprinkle with salt.
2. In the same skillet, saute the mushrooms, lemon juice, garlic and basil in butter. Stir in the broth and orange juice; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Spoon over chicken; sprinkle with bread crumbs and cheese.
3. Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and chicken juices run clear.
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