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Chicken Angelo Recipe

Chicken Angelo Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

Diabetic Exchanges: One serving (without noodles) equals 6 lean meat, 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 Pairings

Medium-Bodied Red Wine

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