Ingredients Jump to Instructions ↓

  1. 6 boneless skinless chicken breast halves (5 ounces each )

  2. 1/4 teaspoon salt

  3. 1 pound fresh mushrooms, chopped

  4. 1 tablespoon lemon juice

  5. 1 teaspoon dried basil

  6. 2 garlic cloves, minced

  7. 3 tablespoons butter

  8. 1/2 cup reduced-sodium chicken broth

  9. 2 tablespoons orange juice

  10. 1 cup soft bread crumbs

  11. 1/3 cup grated Romano cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with salt. In the same skillet, saute the mushrooms, lemon juice and basil in butter. Add garlic and cook for 1 minute or until tender. Stir in the broth and orange juice; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Spoon over chicken; sprinkle with bread crumbs and cheese. Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Yield: 6 servings.


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