Chicken Marsala
Quick and tasty!
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Ingredients
  1. 6 EA BONELESS SKINLESS CHICKEN BREASTS
  2. 3 LG EGGS BEATEN
  3. 4 TBSP EXTRA VIRGIN OLIVE OIL
  4. 2 CUPS ITALIAN SEASONED BREAD CRUMBS
  5. 1 LB MUSHROOMS SLICED
  6. 3 CLOVES GARLIC MINCED
  7. 1 12-14 OZ CAN CHICKEN BROTH
  8. 1/2 CUP MARSALA WINE
  9. 4 OZ MOZZARELLA CHEESE SHREDDED
Instructions
  1. RINSE CHICKEN PIECES, PAT DRY AND FLATTEN TO ABOUT 1/4 INCH THICK WITH THE FLAT SIDE OF MEAT MALLET.
  2. DIP CHICKEN IN BEATEN EGGS AND COAT ALL SIDES. MARINATE COVERED IN REFRIGERATOR FOR SEVERAL HOURS OR OVERNIGHT. TURN CHICKEN OCCASIONALLY.
  3. PREHEAT OVEN TO 350. HEAT OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT.
  4. DIP CHICKEN IN BREADCRUMBS, PLACE IN SKILLET AND BROWN ON ALL SIDES. DRAIN AND PLACE IN A LARGE SPRAYED BAKING DISH.
  5. SPREAD MUSHROOMS OVER CHICKEN. MIX GARLIC, BROTH AND WINE AND POUR OVER CHICKEN.
  6. COVER AND BAKE FOR 30 MINUTES. REMOVE COVER AND BAKE ADDITIONAL 25 MINUTES. SPRINKLE CHEESE OVER TOP OF CHICKEN PIECES AND BAKE FOR 3-4 MINUTES
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