Recipe by MADDIEGAIL
"Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!"
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skinless, boneless chicken breast halves
salt and pepper to taste
garlic powder, divided
grated Parmesan cheese
sliced fresh mushrooms
fresh lemon juice
chopped fresh parsley
This was simple and good, my wife said it's her new favorite dish.I also doubled the egg, and added an Italian blend cheese w/5 min. of baking left. Now, for you people who like garlic, don't waste your money on garlic powder, granulated garlic is the ONLY way to go, this dosent have the fillers of powder, A much better taste, give it a try, you will love it.
This was just okay. I only had four breasts, but used the original amounts for the breading as listed, and just had enough. The chicken was very moist, but almost too salty, and the crust was mushy. I think next time I will brown the chicken a little first, and not pour the butter/lemon juice over the top.
This was really good and easy to make. I did take others suggestions and double the butter/lemon mixture and double the mushrooms. I will be adding this to my recipe book as a regular for meal time!
This was a very good dish and I highly recommend it to anyone who enjoys chicken, mushrooms and garlic. The only downfall is that it takes a bit of time preparing everything. Based upon previous reviews I made the following changes: used Italian herb bread crumbs instead of plain, added 4 minced garlic cloves to the mushrooms, served with fresh grated parmesan at time of serving. My friend and I both enjoyed the texture and overall taste of this dish. The calories aren't horrendous either (when served as a dinner meal). I recommend enjoying this dish with some steamed green beans. I plan on making this again.
Really Liked the way this turned out. I did change a few things to suit our tastes. I added crushed garlic to the butter and lemon juice mixture on the bottom of the pan. I also baked as the recipe called for but added high moisture mozzarella cheese to top it for the last 5-7 minutes. It turned out wonderful. Can't wait to make this one again....thanks for the post.
My husband and I really enjoyed this recipe! I did make a few changes suggested by other users. I doubled the egg mixture, bread crumb mixture and butter/lemon juice mixture, and it worked out great. I also added shredded mozzarella during the last 5 minutes of cooking. Make sure you use a meat thermometer...the chicken was done in 35 minutes. I think 45 minutes would have made the chicken too dry.
The chicken came out very moist and tender. I followed recipe exactly, but think I will make a few changes for next time. I will double the butter sauce (not very healthy I know) becaue it seems to cook down to nothing. I will add some garlic to the bottom of the pan as another user suggested and add some sun-dried tomoatos. It was very delicious as is though. It goes VERY well with the spinach and orzo salad from this site.
Since I made this the first time some months ago, it has been our favorite chicken dish. I've served it to guests a number of times and cooked and served it in my motorhome. I wouldn't change a thing in the recipe, but I do use boneless, skinless thighs more than breasts (as they are a preference in our house). It is absolutely a delicious dish!!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Chicken Chardon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 104
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