electrolux137
Well-known member
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This is another one of those meals where I basically wandered into the kitchen and looked around to see what I could put together.
I had some breast filets in the refrigerator that I had thought about doing something simple with, maybe just brown them in the convection oven.
But I got to thinking (sometimes a dangerous thing). I found some canned cream of mushroom soup and panko bread crumbs in the pantry and then some fresh mushrooms and onions in the refrigerator. So I put all that together with some other stuff, and came up with . . .
PANKO-PARMESAN ENCRUSTED MUSHROOM CHICKEN
6 large boneless, skinless chicken breasts
1/2 large white onion
Fresh-ground black pepper
10-12 large white mushrooms
2 cans Campbell’s cream of mushroom soup
1 cup milk
1/2 cup flour
1/2 cup water
1/2 cup freshly shredded parmesan cheese
3/4 cup Panko bread crumbs
1 tsp Smoked paprika
1/3 cup extra-virgin olive oil
16 fresh basil leaves
Preheat oven to 325 degrees F.
Slice the chicken breasts into large pieces. Each breast should yield about 8 pieces. Neatly arrange them in a 9” x 12” non-stick baking pan.
Finely slice the onion and sprinkle it over the chicken.
Grate plenty of black pepper over the onions.
Slice the mushrooms and arrange them in an even layer over the onions.
Combine the cream of mushroom soup and the milk in a good-sized bowl.
Combine the flour and water until thoroughly blended.
Add the flour-water mixture to the mushroom soup – milk mixture and whisk until thoroughly blended.
Evenly pour the soup mixture over the chicken and vegetables. Holding the baking pan with both hands, tap it on your counter or chopping block a few times to help make the soup mixture settle down into the pan.
Sprinkle with an even layer of the Parmesan cheese, then the Panko bread crumbs.
Drizzle with the olive oil.
Evenly dust with the smoked paprika.
Evenly arrange the basil leaves across the top.
Loosely cover with aluminum foil and bake for about 40 minutes or until it’s
starting to smell good.
Remove the foil and continue baking for another 30 minutes or so, until the panko crust is golden brown and the mushroom sauce is bubbling.
Remove from the oven and allow to stand for about five minutes before serving.
Serve with brown or wild rice.
NOTE: You shouldn’t need to add salt since the soup is pretty salty so I didn’t call for any. But if you want it more salty, feel free.
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This is another one of those meals where I basically wandered into the kitchen and looked around to see what I could put together.
I had some breast filets in the refrigerator that I had thought about doing something simple with, maybe just brown them in the convection oven.
But I got to thinking (sometimes a dangerous thing). I found some canned cream of mushroom soup and panko bread crumbs in the pantry and then some fresh mushrooms and onions in the refrigerator. So I put all that together with some other stuff, and came up with . . .
PANKO-PARMESAN ENCRUSTED MUSHROOM CHICKEN
6 large boneless, skinless chicken breasts
1/2 large white onion
Fresh-ground black pepper
10-12 large white mushrooms
2 cans Campbell’s cream of mushroom soup
1 cup milk
1/2 cup flour
1/2 cup water
1/2 cup freshly shredded parmesan cheese
3/4 cup Panko bread crumbs
1 tsp Smoked paprika
1/3 cup extra-virgin olive oil
16 fresh basil leaves
Preheat oven to 325 degrees F.
Slice the chicken breasts into large pieces. Each breast should yield about 8 pieces. Neatly arrange them in a 9” x 12” non-stick baking pan.
Finely slice the onion and sprinkle it over the chicken.
Grate plenty of black pepper over the onions.
Slice the mushrooms and arrange them in an even layer over the onions.
Combine the cream of mushroom soup and the milk in a good-sized bowl.
Combine the flour and water until thoroughly blended.
Add the flour-water mixture to the mushroom soup – milk mixture and whisk until thoroughly blended.
Evenly pour the soup mixture over the chicken and vegetables. Holding the baking pan with both hands, tap it on your counter or chopping block a few times to help make the soup mixture settle down into the pan.
Sprinkle with an even layer of the Parmesan cheese, then the Panko bread crumbs.
Drizzle with the olive oil.
Evenly dust with the smoked paprika.
Evenly arrange the basil leaves across the top.
Loosely cover with aluminum foil and bake for about 40 minutes or until it’s
starting to smell good.
Remove the foil and continue baking for another 30 minutes or so, until the panko crust is golden brown and the mushroom sauce is bubbling.
Remove from the oven and allow to stand for about five minutes before serving.
Serve with brown or wild rice.
NOTE: You shouldn’t need to add salt since the soup is pretty salty so I didn’t call for any. But if you want it more salty, feel free.
