Ingredients (Serves 4)
2 tablespoons olive oil
3 garlic cloves, minced
3 cups mushrooms, sliced
1 tablespoon rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup Italian seasoned bread crumbs
4 skinless, boneless chicken breast halves
2 tablespoons butter
3/4 cup chicken broth
1 can cream of mushroom soup
6 ounces mozzarella cheese, sliced
Preheat oven to 350 degrees F.
In a medium frying pan, warm oil over medium heat. Saute garlic and mushrooms 5 - 7 minutes. Place mushrooms in a 9x13 inch casserole dish.
In a medium bowl, beat together the eggs, rosemary, salt, and pepper. Place bread crumbs on a plate. Dip chicken into
the egg mixture then roll it in the bread crumbs.
Using the same frying pan that cooked the mushrooms, melt the butter over medium heat. Sear both sides of the chicken.
Place chicken on top of mushrooms.
In a separate bowl, add the chicken broth and cream of mushroom soup. Mix well then pour it over the chicken.
arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
Bake in preheated oven for 20 minutes. Top off with the slices of mozzarella and bake an additional 10 minutes or until the
chicken is no longer pink and the juices run clear.