Nona’s Italian Country Chicken

  • 6 chicken breasts, boneless, skinless, quartered (approximately 2-1/2 lbs)
  • 3 eggs, beaten
  • 2-1/2 cups Italian breadcrumbs
  • 1/2 cup and 1 to 2 tablespoons buttered, divided
  • 2 tablespoons extra virgin olive oil.
  • 1-1/2 teaspoons dried Italian seasoning
  • 2 large green bell peppers, thinly sliced
  • 1 can (7 oz) sliced mushrooms, drained
  • 2 cups chicken broth
  • 2 cups Monterey Jack cheese
  • 1 can (2.8 oz) French’s Original French Fried Onions


  1. Soak chicken breasts in beaten eggs overnight.
  2. Preheat oven to 350 F.
  3. Coat chicken pieces with breadcrumbs.
  4. In a large skillet, melt 1/2 cup butter over medium heat until golden brown. Add half the chicken and cook about 2 minutes per side. Repeat until all chicken is browned, adding 1 to 2 tablespoons additional butter, if needed. Transfer to 13×9-inch baking pan.
  5. Add olive oil and Italian seasoning to pan drippings and heat over medium heat. Add peppers and cook 12 minutes or until richly brown and caramelized, stirring frequently.
  6. Sprinkle peppers and mushrooms evenly over chicken.
  7. Deglaze the pan with some of the chicken broth and pour over all.
  8. Add remaining chicken broth.
  9. Top with cheese.
  10. Bake, uncovered, for 30 minutes.
  11. Remove and sprinkle onions evenly over all.
  12. Bake additional 15 minutes or until golden.

(This may be a recipe from French’s as its product is called out specifically, but there is no other identifying information.)

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