INGREDIENTS
8
skinless, boneless chicken breast
halves
1 egg
salt and
pepper to taste
2
teaspoons garlic powder, divided
1 cup
bread crumbs
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1/2 cup
grated Parmesan cheese
1 pound
sliced fresh mushrooms
1/4 cup
butter, melted
1
tablespoon fresh lemon juice
1 teaspoon
chopped fresh parsley
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DIRECTIONS
1.
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Preheat
the oven to 375 degrees F (190 degrees C).
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2.
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In a
shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In
a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and
Parmesan cheese. Set aside.
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3.
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Mix
together the melted butter and lemon juice. Pour about 2/3 of the butter
mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the
bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each
chicken breast into the egg mixture, then into the bread crumb mixture. Place
on top of the mushrooms. Drizzle remaining butter over the chicken, and
sprinkle with parsley.
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4.
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Bake uncovered
for 45 minutes in the preheated oven, until chicken is golden brown and
juices run clear.
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