I had to rename this dish.
Its original name is “funeral chicken,” but when I told my husband I was making him funeral chicken for dinner, he asked if I was planning his funeral.
I would never do that to my wonderful husband.
Unless he brings another die‑cast car into the house.
Speaking of my husband, he survived the weekend without me.
He may have eaten Cheerios and polished off a bottle of vodka, but at least he survived.
I prepared some food ahead so he wouldn’t starve. Don’t get me wrong — he could have managed a few questionable meals on his own, but I knew he would have called me repeatedly asking how to operate the oven or whether steak needs refrigeration.
My favorite question is, “But how do I make… stuff?”
This dish gets its name from its common purpose: an easy, comforting meal to bring to people after a loss. There are many versions of “funeral” chicken, and we’d never eaten it for dinner before, but I thought we should — it’s really tasty.
It’s simple to assemble: lightly breaded chicken (I used whole wheat crumbs), mushrooms, and cheese.
If you absolutely can’t stand mushrooms, substitute something you like. My dad insists mushrooms are a fungus, not a food. I think this would be great with caramelized onions, or even just chicken and cheese.
Happy Chicken
aka chicken and mushrooms
Ingredients:
1–2 lbs boneless, skinless chicken tenders
3 eggs, beaten
2 tablespoons fresh parsley, chopped
1 cup whole wheat bread crumbs
2 tablespoons Italian seasoning
2 tablespoons olive oil
1 cup fresh, sliced mushrooms (or substitute)
1 cup chicken stock
1/2 cup shredded provolone cheese
1/4 cup grated Parmesan cheese
Directions:
Preheat the oven to 350°F (175°C).
In a large resealable bag, combine the beaten eggs and chopped parsley. Add the chicken and let it marinate for about 1 hour.
Heat a skillet over medium-high heat and add the olive oil. In a bowl, mix the bread crumbs and Italian seasoning. Dip each piece of chicken in the crumb mixture and pan-fry until golden on both sides. Transfer the chicken to a large baking dish.
Top the chicken with the sliced mushrooms and pour in the chicken stock. Sprinkle the provolone and Parmesan over the top.
Bake for 25–35 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
If you try a mushroom substitute, let me know — I love discovering new variations. I get bored eating the same thing, and my husband likes variety too, even if I’m the one who insists he does.
If it were up to him, he’d eat plain egg whites and chicken every day. He needs me.