8 Skinned & boned chicken breast halves
1/4 Teaspoon salt
1/4 Teaspoon pepper
1 ( 8 oz) pkg. shredded mozzarella cheese
1 ( 4 oz. ) Can sliced mushrooms, drained
1 ( 10 oz.) Can cream of chicken soup, undiluted
2 Tomatoes, peeled & diced
1 (4 oz.) can chopped green chilies
Hot cooked rice
Sprinkle chicken breast with salt and pepper. Place in lightly greased 11x7x1 1/2 inch baking dish. Combine cheese and next 3 ingredients and pour over chicken. Sprinkle with chilies. Bake uncovered at 350’F. for 35 minutes. Serve over rice. Yield: 8 servings.
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!