Chicken Kelly

Growing up there was always one dish that we didn't make too often but when we did, man was I always really excited for it!

Breaded chicken and cheese... or Chicken Kelly as it's normally called was always one of my absolute favorite dishes. I mean come on... breaded chicken, melted cheese... yummy yummy!!

So, since we are doing some blasts from my past lately, I decided to introduce the hubby to the glory that is Chicken Kelly!

Let's get started, shall we?

Now, if you've ever made Chicken Kelly before you'll notice one major thing missing here.

Mushrooms.

Don't get me wrong, I like mushrooms when they're cooked in with other things. The problem is that I don't often make mushrooms so I obviously don't know their shelf life.

I bought fresh mushrooms, and when I went to grab them to make this, they were... well they were ruined.

It still tastes good without the mushrooms, but if you prefer the real deal, I'll let you know when to add them in.

Unless you want to be like me. And who wants that?

Go ahead and crack your 2 eggs into a large bowl...

And mix them up until nice and frothy!

The better you mix these eggs up, the better they will coat your chicken...

Because you're going to now soak your chicken pieces in your egg for at least 2 hours.

Plop that bowl back in the fridge, just to let it soak.

While you're waiting, go ahead and make your coating.

You're going to take one cup of bread crumbs (Plain is preferred)...

1 Tablespoon of Parsley...

And 1 teaspoon of garlic powder.

And mix the living snot out of it!

You want everything to be quite evenly distributed.

After the 2 hours, go ahead and pull out your chicken and coat one side with the bread crumb mixture...

Then... wait for it...

Coat the other side!

Shocking, I know.

Now go ahead and heat up the oil in a large pan.

Many recipes actually call for Olive Oil here, but olive oil has such a low smoke point, I prefer to use vegetable oil for this.

I don't know about you... but smoky kitchen tends to kill my appetite.

Now once that oil is hot go ahead and put in your chicken pieces.

You're going to let the one side brown, and don't touch them for about 2 minutes! The more you touch these, the more the coating is going to fall off the chicken.

While you are browning your chicken go ahead and put your 2 bouillon cubes into 1 cup of water, let them soften up making it easier for them to dissolve.

Now go ahead and flip your chicken once, to get the other side nice and brown as well.

Then go ahead and place your chicken in a greased 9" by 13" pan. You can grease this in any way you would like.

I personally put 2 tablespoons of melted butter in the bottom, which gives it a nice buttery flavor.

If you are putting the 1/2 to 1 pound of sliced fresh mushrooms in, this is where you put it in as well.

Now that the boullion cubes are soften, go ahead and stir to completely dissolve.

Then pour over the chicken in your 9" by 13" pan.

And place 2 slices of the Muenster Cheese over each piece of chicken.

It will look like this... beautiful!

Go ahead and cover the pan with foil, and place it into a 350 degree oven for 45 minutes.

Once it pulls out... oh yes!

Now that is a bit of deliciousness right there. Melty, gooey, warm and just all around delicious!

Mmmm, tastes like memories!

Chicken Kelly

2-3 chicken breasts (boneless, skinless)

2 eggs, beaten

1 c. dry bread crumbs

1 tbsp. parsley

1 tsp. garlic powder

3/4 to 1 lb. mushrooms, sliced

6 oz. Muenster cheese

2 chicken bouillon cubes

1 c. water

Marinate chicken in egg at least 2 hours. Mix together crumbs, parsley, and garlic. Coat chicken with crumbs. Brown chicken in oil. Melt 2 tablespoons butter in dish. Add chicken and mushrooms.

Mix bouillon and water. Pour on top of chicken and mushrooms. Place cheese slices on top of mixture; cover. Bake at 350 degrees for 45 minutes.