Ingredients
3 LBS CHICKEN CUTLETS
BREAD CRUMBS
2-3 EGGS BEATEN
2 CANS CHICKEN BROTH
1 CARTON FRESH MUSHROOMS
1 LARGE POLLY-O MOZZERELLA
OIL FOR FRYING PAN
Preparation
COAT CHICKEN CUTLETS IN EGG AND BREAD CRUMB AND FRY AS YOU NORMALLY WOULD IN OIL ON THE STOVE. PLACE FRIED CUTLETS IN BAKING DISH, TOP WITH SLICED MUSHROOMS AND MOZZERELLA, THEN POUR 2 CANS OF CHICKEN BROTH OVER TOP OF CHICKEN, MUSHROOMS & MOZZERELLA.COVER WITH FOIL AND COOK AT 350 DEGREES UNTIL MOZZERELLA IS MELTED AND SLIGHTY BROWNED. YOU CAN EVEN MAKE RICE PILAF(ANY BOXED BRAND) AND PUT IT UNDER THE CUTLETS. DEPENDING ON HOW MANY PEOPLE YOU ARE SERVING YOU CAN MAKE FOR 4 OR FORTY JUST UP THE INGREDIENTS- MAKE SURE YOU USE THE CHICKEN BROTH THIS IS WHAT MAKES THE CHICKEN SO TENDER
