I had to change the title of this dish.
It’s real name is ‘funeral chicken’, but when I told Mr. How Sweet that I was making him funeral chicken for dinner, he asked if I was planning on his funeral.
I would never do that to my wonderful hubby.
Unless he brings one more dyecast car into this home.
Speaking of Mr. How Sweet, he survived the weekend without me.
He may have survived on Cheerios and a fifth of Ketel One, but at least he survived.
I prepared some food ahead of time so he wouldn’t starve. Don’t get me wrong, Mr. How Sweet could have whipped up a few disgusting meals himself. But he probably would have called me 17 times an hour asking how to turn on the oven or if he had to refrigerate steak.
My favorite question is ‘but, how do I make. . .stuff?’
Obviously, this dish gets it’s name from it’s purpose – an easy, delicious meal to give to people when they lose a loved one. I think there are many versions of ‘funeral’ chicken.
We had never eaten it for dinner, but I figured we should. It is really tasty, afterall.
It is a simple dish to put together – just some lightly breaded chicken (I used whole wheat) with some mushrooms and cheese.
And for those of you who would rather sleep on a bed of nails than eat mushrooms – substitue something else! According to my dad, mushrooms are a fungus and not a food. I bet it would be great with caramelized onions, or even just the chicken and cheese alone.
aka chicken and mushrooms
1-2 lbs boneless, skinless chicken tenders
3 eggs, beaten
2 tablespoons fresh parsley
1 cup whole wheat bread crumbs
2 tablespoons Italian seasoning
2 tablespoons olive oil
1 cup fresh, sliced mushrooms
1 cup chicken stock
1/2 cup shredded provolone cheese
1/4 cup parmesan cheese
Preheat oven to 350.
In a large freeze bag, combine eggs and fresh parsley. Add chicken and let sit for 1 hour.
Preheat a skillet on medium-high heat and add olive oil. In a bowl, combine bread crumbs and Italian seasoning. Dip chicken in bread crumbs, then pan fry until golden. Once finished, place all chicken in a large baking dish.
Cover with mushrooms and pour in chicken stock. Top with cheeses.
Bake for 25-35 minutes.
If you try it with a mushroom substitute, gimme a shout!
I love finding new ways to eat something, because I get bored pretty quickly. And Mr. How Sweet likes variety, but only because I tell him he does.
If it were up to him, he’d eat plain egg whites and chicken all day long. He needs me.