Chicken Angelo Recipe
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Chicken Angelo Recipe

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My grandmother always made this dish when we came over for Sunday dinner. I still enjoy it today-it's quick and simple, and I can garden while it cooks!
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 4 servings


  • 1/2 pound medium fresh mushrooms, sliced, divided
  • 1/2 cup egg substitute
  • 1 cup bread crumbs
  • 4 bone-in chicken breast halves (7 ounces each), skinned and boned
  • 2 tablespoons butter
  • 6 slices part-skim mozzarella cheese
  • 3/4 cup chicken broth
  • Hot cooked rice or noodles
  • Fresh parsley, chopped

Nutritional Facts

1 piece: 482 calories, 26g fat (0 saturated fat), 178mg cholesterol, 695mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 45g protein. Diabetic Exchanges: 6 lean meat, 1-1/2 starch, 1 vegetable.


  1. Place half the mushrooms in a 13-in. x 9-in. baking dish; set aside.
  2. Place egg substitute and bread crumbs in separate shallow bowls. Dip chicken in milk, then roll in crumbs.
  3. In large skillet, brown both sides of chicken in butter; place chicken on top of mushrooms. Arrange remaining mushrooms on chicken; top with cheese. Add chicken broth to pan.
  4. Bake at 350° for 30-35 minutes or until a meat thermometer reads 170°. Serve chicken with hot cooked rice or noodles. Sprinkle with chopped fresh parsley. Yield: 4 servings.
Originally published as Chicken Angelo in Country October/November 1990, p49

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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WagnerLes User ID: 1893875 201592
Reviewed Jun. 24, 2014

"Very easy chicken dish. The chicken itself is a little bland, could use some fresh herbs for flavoring."

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