4 chicken breasts, boneless/skinless,
1 teaspoon chopped garlic in oil,
1 cup breadcrumbs,
2 cups sliced mushrooms,
4 slices of Swiss cheese,
1 oz. white wine,
1 tsp. chopped fresh parsley,
1/2 cup vegetable oil,
salt and pepper to taste.
Recipe: Butterfly the chicken breasts and brush half of the garlic on them. Sprinkle the chicken breasts with parsley and season them with salt and pepper. Put the bradcrumbs in a bowl and press the chicken breasts in them until they are completely covered. You don't have to do the usual three-step breading with flour and eggs. Just the breadcrumbs are enough, and the breading will stay on if you cook the chicken properly. Heat the oil in a cast iron pan and fry the breaded chicken breasts on both sides until golden brown. Let the cooked chicken breasts stay over tissue paper for a few minutes, until you need them. In the meantime, remove most of the oil from the pan and saute the rest of the garlic and the mushrooms. Season to taste and deglaze with the white wine. Place the chicken breasts on a baking tray, cover with the cheese and top with the mushrooms.
Bake until the cheese is completely melted, about 10 minutes, and serve. I served the chicken breast from the picture with potato croquettes and sauteed vegetables.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.