I've said it before and I'll say it again, my sisters are great cooks. This recipe, from my sister Diane, is one of my favorites and is a great recipe to make when you have guests over. Almost everyone loves it, unless they don't like mushrooms (which is just sad) but if that's the case, they're really easy to pick off. I like to serve this with my other sister's rice-a-roni recipe and some roasted asparagus with paramesan shaved on top, steamed broccoli or in the case of this picture sauteed lemony brussels sprouts.
6 boneless, skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon pepper
3 cloves garlic, crushed and divided
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup melted butter
1 teaspoon finely chopped parsley
1/2 lemon, juiced
1/2 pound sliced mushrooms
In a shallow bowl, beat the egg with salt and pepper and two of the cloves of garlic. In another shallow bowl, combine the bread crumbs with Parmesan cheese. Dip chicken breasts in egg mixture and then roll in bread crumb mixture. Place in baking dish. Mix melted butter with the rest of the garlic, parsley and lemon juice. Pour half of the butter mixture over the chicken. Bake at 375 for 25 minutes. Sprinkle with sliced mushrooms and cover with the remaining butter mixture. Bake for another 10 minutes.
Heat oil over medium high heat in a medium pot. Add garlic and onion and saute briefly. Add rice and pasta and saute for 2 minutes. Add seasonings and stir well. Add water and bring to boil; reduce to simmer, cover and cook about 25 minutes until liquid is absorbed and rice is tender. Stir before serving.
*Alice has access to awesome chicken soup base and I don't. Boo. However, I did find this that looks like it might be good. I haven't been able to make this recipe the same without the chicken soup base granules. I've tried Better Than Bouillon mixed with a cube of chicken bouillon and it's not the same so if someone tries this or knows of something that is good, let me know!