Ingredients:
4 chicken breasts, cut in half through the breast to make 8 flat cutlets
1 eggs
flour ( for dredging)
seasoned Italian breadcrumbs ( for dredging)
2 cloves garlic, minced
3 tablespoons olive oil
1 lb mushrooms, trimmed,sliced
1 jar barilla tomato sauce with basil ( or any good brand)
1/2 cup heavy cream
2 cups provolone cheese, grated
1/2 cup parmesan cheese, grated
Directions:
Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs.
Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe.
In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic.
Cook, stirring, until all the liquid the mushrooms have given off has evaporated.
Remove mushrooms from pan and set aside.
Preheat oven to 350F.
In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side.
Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish.
Lightly season cutlets with salt and pepper.
Distribute mushrooms over chicken and spoon tomato sauce over.
Drizzle with 1/2 cup heavy cream.
Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted.
Note: If you haven’t got seasoned breadcrumbs, use regular breadcrumbs to which you’ve added 3/4 tsp each of dried, crumbled oregano and basil.
Servings: 4-6
Time preparation: 25 min.
Time total: 50 min.