“mushrooms,”
From “Bake Until Bubbly” by Clifford A. Wright
4 boneless skinless chicken breast halves (about 1 3/4 pounds total)
8 tablespoons (1 stick) unsalted butter
1/2 cup olive oil
1/2 cup flour
3 tablespoons freshly and finely grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1/2 pound white button mushrooms or cremini mushrooms, thinly sliced
1/2 pound finely diced cooked ham (about 1 cup)
1/4 pound shredded fontina cheese
Preheat oven to 350 degrees.
Place each chicken breast half between 2 sheets of wax paper and pound with a mallet until thin scallopini and about 9 by 6 inches.
In large 12-inch skillet, melt butter with olive oil over medium heat. On a sheet of wax paper, mix together flour, grated Parmesan cheese, salt and pepper.
In a bowl, beat eggs. Dredge chicken scallopini in flour mixture, tapping off excess flour, and then dip in egg. Working in batches, place chicken breast in skillet and cook until golden, turning once, about 5 minutes per side.
Remove chicken breasts from skillet and arrange in 12-by-9-by-2-inch baking casserole. Do not overlap in pan. In the same skillet, cook mushrooms, stirring until softened, about 5 minutes. One minute before mushrooms are tender, add ham. Spoon mushroom and ham mixture over scallopini. Sprinkle fontina cheese over mushrooms and bake until bubbly, 20 to 25 minutes. Serve immediately. (If desired, casserole can be refrigerated up to 24 hours before baking.)
Serves 6
Per serving: 690 calories; 50 g fat (19 g saturated fat; 65 percent calories from fat); 10 g carbohydrates; 245 mg cholesterol; 1,055 mg sodium; 50 g protein; 1 g fiber.
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