Chicken Recipe Makeover

I have a great recipe for chicken that is soooo good but soooo fattening. I decided to cut out some of the fat, and it turned out great. Give it a try.

Original recipe for Company Chicken

4 large boneless chicken breast halves

3 eggs, beaten to blend

1 c. seasoned dry breadcrumbs

10 T. butter

1 pound sliced mushrooms, sliced

4 slices Muenster cheese

1/4 c. canned chicken broth

Preheat oven to 350 degrees. Pat chicken dry. Place in bowl. Pour eggs over. Cover and refrigerate one to two hours.

Drain chicken. Dredge in breadcrumbs. Melt 8 T. butter in heavy large skillet over medium heat. Add chicken and cook until just brown, about 3 minutes per side. Transfer chicken to baking dish. Melt remaining 2 T. butter in same skillet. Add mushrooms and cook until soft, stirring occasionally, about 5 minutes. Spoon mushrooms over chicken. Top with cheese slices. Add broth to baking dish. Bake until chicken is cooked through, about 20 minutes. Serves 4

Modified Recipe for Company Chicken

4 boneless, skinless chicken breasts

5 egg whites, beaten

1 c. seasoned dry breadcrumbs

4 T. butter

1 pound mushrooms, sliced

3 ounces grated mozzarella cheese

1/4 c. canned chicken broth

Preheat oven to 350 degrees. Pat chicken dry. Place in bowl. Pour egg whites over. Cover and refrigerate one to two hours.

Drain chicken. Dredge in breadcrumbs. Melt 2 T. butter in heavy large skillet over medium heat. Add chicken and cook until just brown, about 3 minutes per side. Transfer chicken to baking dish.

Melt remaining 2 T. butter in same skillet. Add mushrooms and cook until soft, stirring occasionally, about 5 minutes. Spoon mushrooms over chicken.

Top with cheese.

Add broth to baking dish. Bake until chicken is cooked through, about 20 minutes. Serves 4

Just by changing the four ingredients (skinless chicken breast (4 oz.), less butter, Mozzarella cheese, and egg whites), you cut the calories in half and decrease the fat content by 36 g. per serving.