Serves: 5
Total Calories: 376
Marinate chicken in eggs while getting the rest of recipe together; drain each piece of chicken and roll in bread crumbs. Brown in butter until lightly brown on both sides. Transfer into a 9x13-inch casserole, layering in rows, overlapping pieces. Sauté mushrooms and arrange over chicken. Add chicken broth and wine. Cover and arrange over chicken. Add chicken broth and wine. Cover with grated cheese. Bake, covered, at 350°, for 30 minutes. Uncover and bake 15 minutes longer. Serve immediately. You can freeze, but add chicken broth, wine, and cheese just before baking.
This Provolone Chicken recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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