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Muenster Chicken and Mushrooms with Fingerling Potatoes
ludwigp-springpad has cooked this
6
- 6 skinless, boneless chicken breasts
- 1 1/2 cups milk
- 2 cups dried bread crumbs, seasoned
- 6 slices Muenster cheese
- 1 cup fresh sliced mushrooms
- 1/2 cup chicken broth
- 24 fingerling potatoes
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish.
3. Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.
4. Bake chicken at 350 degrees F (175 degrees C) for 30 minutes
5. Prepare ice bath for potatoes. Boil potatoes for 10 minutes, then dip in ice bath and drain.
5. Remove chicken from oven. Remove cover, add potatoes, baste with any remaining broth, and bake for another 15 to 20 minutes.
2. Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish.
3. Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.
4. Bake chicken at 350 degrees F (175 degrees C) for 30 minutes
5. Prepare ice bath for potatoes. Boil potatoes for 10 minutes, then dip in ice bath and drain.
5. Remove chicken from oven. Remove cover, add potatoes, baste with any remaining broth, and bake for another 15 to 20 minutes.
