- 4 Boneless Chicken Breasts, Halved
- 1 ½ cups fresh bread crumbs
- ½ cup fresh parsley, chopped
- ½ cup parmesan cheese
- ½ cup butter
- 2 garlic cloves, crushed
- 1 ½ tsp Worcestershire sauce
- 1 tbps Dijon Mustard
- 1 tbps Lemon Juice
- 12 oz. Mushrooms, sliced
- 1 can artichoke hearts, drained
ingredients
directions
1. Rinse Chicken and pat dry |
2. Combine bread crumbs, cheese, parsley in bowl |
3. In a pan, melt the butter and add the garlic, Worcestershire sauce, lemon juice and mustard. Let mixture cool but not congeal. |
4. Preheat oven to 350 |
5. Dip chicken in the butter mixture then roll i the crumb mixture |
6. Place the chicken in a shallow baking dish. Place artichoke hearts and mushrooms around the chicken. Pour the remaining butter over the chicken. |
7. Back until tender, about 45 minutes. Baste with pan drippings once or twice. |