Grandma's Chicken Chardon

                I’m back from vacation ya’ll and I have to tell you, there is nothing like homemade food! I stood at an all-inclusive resort and the food was not that great. I couldn’t wait to get home just to cook especially since I’m use to eating well. I usually eat anything, but this wasn’t real food! LOL Anyway, thankfully I found this awesome recipe that reminded me why I love food so much…it’s called “Grandma’s Chicken Chardon.” My grandma didn’t come up with this one, but someone’s grandma did and I am very grateful for her. I also made red potatoes, string beans, caramelized onions, and zucchini so the chicken wouldn't be lonely! This dish was absolutely amazing, MUST TRY!

You will need: 8 skinless, boneless chicken breast halves, 1 egg, salt and pepper to taste, 2 teaspoons garlic powder, divided 1 cup bread crumbs 1/2 cup grated Parmesan cheese 1 pound sliced fresh mushrooms 1/4 cup butter, melted 1 tablespoon fresh lemon juice 1 teaspoon chopped fresh parsley.

·        Preheat the oven to 375 degrees.

·         In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.

·         Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.

·         Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.