Recipe: Boulder Chicken (with mushrooms and provolone, Three Rivers Cookbook)

BOULDER CHICKEN

3 whole boneless, skinless chicken breasts
4 large eggs, well beaten
seasoned bread crumbs
1/2 stick (1/4 cup) butter, divided use
1/2 lb mushrooms, sliced
8 slices provolone cheese
1 1/2 cups chicken broth

Cut chicken into bite-sized pieces. Add chicken pieces to eggs, marinate overnight in covered bowl.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Roll chicken in bread crumbs.

Heat half of the butter in a skillet (more can be added if needed). Slowly saute chicken over low-medium heat until the chicken is white, turning frequently, about 15 minutes until golden brown. Remove chicken to warm plate.

Add the remaining butter to the pan and saute the mushrooms.

In a 3 quart ungreased casserole, layer chicken pieces mushrooms, cheese. Repeat layers. Pour chicken broth over all. Top with additional bread crumbs.

Bake, uncovered, for 25 minutes at 350 degrees F.

Makes 6 servings
Source: Three Rivers Cookbook III, 1990