Italian Crusted Smothered Chicken

Easy, quick, and tasty — who could ask for more?

  • 2 boneless skinless chicken breasts
  • Italian dressing
  • bread crumbs (they even make Italian herb bread crumbs if you want some extra Italian in your dinner)
  • 3 large mushrooms
  • 3 slices provolone cheese

Marinate your chicken breasts in the Italian dressing. Thirty minutes will do it, but if you have time to give it an hour or two, so much the better.

When you’re just about ready to get started, chop up your mushrooms. Pour some bread crumbs onto a plate. Heat some oil in a skillet over medium heat and add the mushrooms, then stir them around really well to get them coated, then push them to one side of the skillet to leave room for the chicken. Add a little more oil in the empty side of the skillet. While the mushrooms are beginning to cook, bread your chicken breasts in the crumbs and place them in the skillet, top side down.

Cook the chicken for about 7 minutes on that side, then flip and cook for about another 3 minutes. You’ll be wanting to move your mushrooms around a little during this. After you’ve flipped and cooked your breasts for another 3 minutes, scoop the mushrooms onto the breasts and cover with the provolone cheese. I found it took 3 slices to completely cover the chicken and mushrooms. Now, cover, reduce heat SLIGHTLY and cook for another 3 minutes.

Make sure your chicken is done, either with a meat thermometer, or by cutting into the thickest part of the chicken and making sure it isn’t all pink inside.

This goes well with any of the veggies I’ve previously posted. Tonight it was served with Brussels sprouts.