This recipe is from an IC Safe Cookbook.
3 cups sliced Portobella mushrooms
4 skinless chicken breast halves
2 eggs beaten
Egg noodles (or the kind of noodles of your choosing)
1 cup seasoned bread crumbs
2 tbsp butter
6 oz Mozzarella cheese
1 cup mushroom broth (can use the "Pacific Natural Foods" Brand)
1/2 cup block cream cheese
Spices if making bread crumbs: garlic, basil, salt, oregano
Pre-heat oven 350 degrees F. Place halt of the mushrooms in a 9"x 13" baking pan. Dip chicken into beaten eggs, and then roll in bread crumbs. In skillet, melt butter over medium heat. Brown both sides of the chicken in skillet. Place chicken on top of mushrooms.
Combine cream cheese and mushroom broth in sauce pan, and simmer & stir until cream cause is formed. Pour sauce into the baking pan, and bake! After about 20 minutes, add remaining mushrooms to the top of the chicken breasts, and smother in Mozzarella cheese. Total cooking time is usually 30-35 minutes for smaller chicken breasts. If larger ones, it may take longer.
Boil noodles. When noodles and chicken are done, serve chicken, mushrooms, and sauce over noodles.
*If you're making your own breadcrumbs: crumble up white bread (or any IC friendly bread), and add garlic powder, basil, oregano and salt.