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Chicken Angelo

 Chicken Angelo
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!
4 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • Place half the mushrooms in a 13-in. x 9-in. baking dish; set aside.
  • Place egg substitute and bread crumbs in separate shallow bowls. Dip
  • chicken in milk, then roll in crumbs.
  • 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.
  • 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.
Nutritional Facts:Diabetic Exchanges: One serving (without noodles) equals 6 lean meat,

2 of 2

Chicken Angelo (continued)

Nutritional Facts: 1-1/2 starch, 1 vegetable; also, 469 calories, 563 mg sodium, 98 mg cholesterol, 23 gm carbohydrate, 45 gm protein, 21 gm fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.