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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 315.8
  • Total Fat: 11.7 g
  • Cholesterol: 124.3 mg
  • Sodium: 787.7 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 44.1 g

View full nutritional breakdown of Chicken Chardon calories by ingredient
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Chicken Chardon

Submitted by: LITTLEFARMMOMMA
Chicken Chardon

Introduction

This recipe is one I got from Allrecipes.com, but the recipe I got it from wasted a lot of ingredients that had to be thrown away due to raw chicken. This is my version. This recipe is one I got from Allrecipes.com, but the recipe I got it from wasted a lot of ingredients that had to be thrown away due to raw chicken. This is my version.
Number of Servings: 8

Ingredients

    8 skinless, boneless chicken breast halves
    1 egg
    salt and pepper to taste
    2 tsp. garlic powder, divided
    1/2 cup bread crumbs (I like Italian)
    1/2 cup grated Parmesan cheese
    1 pound sliced fresh mushrooms
    1/4 cup Smart Balance 50/50 Olive oil butter spread
    1 Tbsp. lemon juice
    1 tsp. chopped fresh parsley

Directions

Preheat oven to 375 F

In a shallow bowl, beat the egg with salt, pepper and 1 tsp. garlic powder. In a separate dis, mix bread crumbs with 1 tsp. garlic powder and Parmesan cheese. Set aside.

Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch backing dish. Tilt pan to coat the bottom. Spared mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.

Bake uncovered for 45 minutes in the preheated ove, until chicken is golden brown and juices run clear.

Serving Size: Serves 8






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