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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!
  • 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


  • Place half the mushrooms in a 13x9-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 thermometer reads 170°. Serve chicken with hot cooked rice or noodles. Sprinkle with chopped fresh parsley.
Nutrition 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.

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