Monday, November 18, 2013

Banana Pepper Chicken

I based my recipe for this off of this recipe from all.  However, I made some changes:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
  3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
  4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Banana Pepper Chicken
4 banana peppers cut in half
4 boneless chicken breasts
2 eggs
1/2 cup seasoned breadcrumbs
1/2 cup panko bread crumbs
4 slices provolone cheese
1 cup buttermilk

Marinate chicken in buttermilk (I did it for about 8 hours or so).

Place banana peppers in 13x9 pan. 

Dip chicken in egg and breadcrumbs and brown on both sides.  Lay on top of banana peppers.

Bake 30 minutes at 375.  Top with cheese and bake 5 minutes more. 

I served on pretzel rolls.

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