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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Plenty of Romano cheese and golden brown bread crumbs add flavor and crunch to this tender chicken and mushroom recipe from field editor Anna Minegar of Zolfo Springs, Florida. Ingredients:
6 boneless skinless chicken breast halves (5 ounces each) |
1/4 teaspoon salt |
1 pound fresh mushrooms, chopped |
3 tablespoons butter |
1 tablespoon lemon juice |
1 teaspoon dried basil |
2 garlic cloves, minced |
1/2 cup reduced-sodium chicken broth |
2 tablespoons orange juice |
1 cup soft bread crumbs |
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. baking dish coated with cooking spray; sprinkle with salt.
2. In the same skillet, saute mushrooms in butter until tender. Stir in the lemon juice, basil and garlic; cook 1 minute longer. Stir in broth and orange juice; heat through. Spoon over chicken; sprinkle with bread crumbs and cheese.
3. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°. Yield: 6 servings.
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