Boulder Chicken

Boulder Chicken is one of those recipes that sounds almost too simple, then blows your mind at the table.

Boneless chicken breasts marinate overnight in beaten eggs, which tenderizes the meat and helps the seasoned breadcrumb coating really stick. The next day, the pieces get sauteed slowly in butter until golden brown and cooked through.

Then the layering begins. Chicken, butter-sauteed mushrooms, and slices of provolone get stacked in a casserole dish, repeated until everything is used up. Chicken broth pours over the whole thing, and a scattering of extra breadcrumbs goes on top.

Twenty-five minutes in the oven and the broth bubbles up through the layers, the cheese melts into stretchy pools, and those breadcrumbs on top turn into a crunchy golden crust.

Serves 4 and pairs well with buttered egg noodles or a simple green salad.

Variations

• Swiss Version: Swap provolone for Swiss cheese and add a splash of white wine to the broth.
• Herb Crusted: Mix dried Italian herbs into the breadcrumbs for an extra aromatic coating.

Pro Tips

• The overnight egg marinade is the secret. It tenderizes the chicken and creates a better bond with the breadcrumbs than a quick dip ever could.
• Saute low and slow. High heat will burn the crumbs before the chicken cooks through.
• Don’t flood the casserole with broth. You want it to moisten the layers, not drown them. The chicken should stay crispy on the edges.