A baked chicken and mushroom dish that serves four can be assembled in 15 minutes and finished in 55 minutes total, according to the recipe's stated prep and cook times. The chicken is breaded, browned, then baked over mushrooms with mozzarella and chicken broth.
The recipe calls for 3 cups of sliced mushrooms, 2 large beaten eggs, 1 cup of seasoned bread crumbs, 4 skinless boneless chicken breast halves, 2 tablespoons of butter, 6 ounces of sliced mozzarella cheese, and ¾ cup of chicken broth. The oven is preheated to 350 degrees F (175 degrees C).
Half of the mushrooms go into a 9x13-inch pan. 
The chicken is dipped in the beaten eggs, rolled in the bread crumbs, and browned on both sides in melted butter over medium heat. 
The browned chicken is placed on the mushrooms, the remaining mushrooms are arranged over the chicken, and the mozzarella is placed on top. The chicken broth is added to the pan.
The pan bakes until the chicken is no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). The recipe notes it has been requested many times after being served and suggests serving it over hot cooked rice or noodles.
Each serving provides 454 calories, 20 grams of fat, 24 grams of carbohydrates, and 44 grams of protein, according to the nutrition facts included with the recipe.
Editorial Notes