Don't you just love the name of this recipe? I've been putting off posting this recipe until I got a good photo, but this chicken always disappears way to fast...and this recipe is too good not to share!
One of my most asked for recipes is not mine, it's from my friend Sharon Morgan, who got it from her friend Loretta Trafton. So glad this generous lady shared her recipe. I use it when I'm making lots of food for company, to take to a sick friend or when my family requests it. For three pounds of chicken tenders, this recipe takes me about 1 hour to prepare and 1 hour to bake, but it always turns out soooo gooood. A no fail family favorite :)
Mother-in-Law's Coming to Dinner Chicken
2 eggs and 1 cup milk, beat with a fork
Italian seasoned bread crumbs (about 2-3 cups)
Japanese style seasoned Panko (optional, about 1 cup)
2 cups of chicken broth
grated Parmesan cheese (not the kind that is powdered)
vegetable oil for pan frying (I sometimes use 2 pans or change the oil halfway)
3 lbs of chicken tenders
preheat vegetable oil, enough to cover the bottom of your pan to about 1/2 inch.
- Fry chicken breast strips that have been dipped in egg/milk mixture and coated in seasoned bread crumbs.
- Brown lightly on both sides. Remove from pan and drain on paper towel, then line them up in a baking dish.
- Pour chicken broth over them until broth is about 1/2 to 3/4 way to the top of the chicken.
- Heavily sprinkle parmesan cheese over chicken.
- Cover with foil and bake at 350 for 45 minutes. Uncover and bake 15 minutes more.
Allow to rest 10-15 minutes, the chicken will absorb the chicken broth.
Here are few more pictures to show you how I prepare Mother-in-Law's Coming to Dinner Chicken.
|egg milk mixture on left, breaded chicken on right|
|preheat oil, cook chicken on both sides then drain on paper towels|
ready for the over :)