xiaoxl/recipe_data huggingface dataset:
Ming Tsai's Hoisin Pork Tenderloin Sandwiches With Napa Slaw


Ingredients:
hoisin sauce, garlic, ginger, dry red wine, scallion, fresh ground pepper, canola oil, fish sauce, basil leaves, sugar, crushed red pepper flakes, napa cabbage, bean sprouts, carrot

Directions:
In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions.  Add pork and turn to coat.
Cover and refrigerate for 3 hours; preferably overnight.
Heat oven to 350 degrees.  Season pork with salt and pepper.
Heat a skillet over high heat.  Add oil; swirl to coat pan.  Add pork turning only once and cooking for 5 minutes total until browned.  Transfer to oven.
Roast 12 to 15 minutes until done.  Let pork rest 5 minutes then cut into 1/4 inch slices.
For slaw:  in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.
Add remaining ingredients and toss to mix and coat.
Halve buns and toast lightly if you wish.  Top bottom of bun with slaw.  Add 6-8 slices of pork and top with more slaw.   Serve with additional slaw if desired.
Apple, Bacon, and Cheddar Panini
Category: meat-and-poultry
By Karen 

Three slices of bread with Cheddar cheese, bacon, and sliced apples, all heated through on a panini press until browned on the outside - this will send your taste buds to another world...enjoy!

Ingredients:
2 tablespoons butter, or to taste
3 slices bread
¼ cup shredded Cheddar cheese
4 slices cooked bacon
¼  apple, peeled and sliced thinly

Directions:
Preheat a panini press. Butter 2 of the bread slices. Place 1 slice on the panini press, buttered-side-down. Arrange Cheddar cheese on the bread; lay unbuttered bread on top. Place bacon and apple on top; cover with the remaining slice of bread, buttered side-up. Close the press and cook until panini is browned, about 4 minutes.

Prep time: 10 mins
Cook time: 4 mins
Total time: 14 mins
Yields: 1 panini

Calories: 534.9
Fat: 34.9 g
Saturated fat: 21.1 g
Carbohydrates: 43.1 g
Sugars: 7 g
Dietary fiber: 2.6 g
Protein: 13.1 g
Cholesterol: 90.7 mg
Sodium: 850.1 mg
An Arabic Breakfast


Ingredients:
eggs, salt, za'atar spice mix, tomatoes, cucumbers, olive oil, mortadella, water, tea bags, dried sage, dried mint, sugar

Directions:
In a small frypan, put enough olive oil to nearly cover the bottom.
Fry chunks of white cheese until golden on each side (but don't overdo it].
Put along with oil onto small serving plate.
Clean the frypan (or use another one] and use it to make Arabic style scrambled eggs.
Place two tablespoons of olive oil in the pan along with 3 eggs and salt to taste (about 3 pinches].
Lightly turn it with a fork (Arabic scrambled eggs aren't as scrambled as the 'normal' version] until there is no longer any egg liquid (it should only just be cooked no more].
Put olives in a serving bowl.
Put about 1/2 cup of zaatar in a serving bowl.
Put 1/4 cup olive oil in a serving bowl and serve alongside zaatar.
Cut tomatoes into wedges.
Sprinkle small amount of salt over wedges (optional].
Cut the ends off the cucumbers and slice each into 4 long strips.
Put tomato wedges and cucumbers onto serving plate.
Serve labaneh with olive oil drizzled on top.
Serve mortadella sliced.
Heat the Arabic bread either by using the stove top (gas ovens] and turning frequently or heating each piece in the microwave for 30 seconds (not the authentic way of doing it!] Make tea in pot as per usual but with the dried sage or mint added.
Serve in Arabic teacups (usually small glass ones] with between 1-2 teaspoons sugar in each.
(Note: mint needs less sugar than sage] Serve all of the above.
The traditional way is to place a large tablecloth on the floor and eat seated on the ground.
Eat with Arabic bread.
Mexican Guacamole Bruschettas


Ingredients:
orange, lime juice, avocados, tomatoes, red onion, cilantro, salt, fresh ground black pepper, garlic clove, olive oil

Directions:
Pre-heat the oven to 400*F.
Squeeze juice from the orange and lime into a bowl. Scoop out avocado and chop, then add to bowl. Chop the  tomatoes, jalapeno pepper, onion,  and cilantro. Fold into the avocado mix.  Add salt and pepper. Mix well.
Arrange bread slices on a baking sheet and bake in the oven on one side for 3 minutes. Flip and toast on the other side for 3 minutes.
Remove toasted bread from the oven and rub with a clove of garlic (works best if you cut the clove in half or some off the top].
Brush the tops of each bread slice with olive oil. Set aside.
Place 2 tablespoons of the guacamole mixture onto garlic toasts and serve. Enjoy!
Fried Rice for the Rice Cooker


Ingredients:
rice, chicken broth, water chestnut, bean sprouts, egg, soy sauce, carrots, onion, butter

Directions:
Melt the butter over medium heat in a medium-sized skillet. Add onion and carrot and stir until onion is soft, about 5 minutes. Add rice and cook another 5 minutes until browned.
Add rice mixture and remaining ingredients (except egg] to rice cooker. Set to cook.
Beat egg in small bowl. Wipe out sauce pan and cook egg on medium low heat. Chop egg and set aside.
When rice is done, add egg and stir, then let sit for 5-10 minutes. Serve and enjoy!
Curry-Coconut Shrimp
Category: world-cuisine
By dakota kelly

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Ingredients:
1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Directions:
Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes. Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes. In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 190.8
Fat: 6.1 g
Saturated fat: 2.1 g
Carbohydrates: 8.5 g
Sugars: 2.8 g
Dietary fiber: 1.1 g
Protein: 24 g
Cholesterol: 172.5 mg
Sodium: 175.1 mg
Tomato Cheese Fondue


Ingredients:
tomato juice, lemon juice, sharp cheddar cheese

Directions:
Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
Add the shredded cheese one handful at a time, melting between each handful.
When it is all melted you are done.
We always use bread but you could use veggies or meat.
It can be a bit salty so I think that is why bread works best.
Also if you use a brand name onion soup mix I think its less likely to be too salty.
Greek Chicken Salad
Category: salad
By Lois

A Mediterranean classic. Serve, smile and say 'It's all Greek to me!.'

Ingredients:
2 cups cubed, cooked chicken meat
½ cup sliced carrots
½ cup sliced cucumber
¼ cup sliced black olives
¼ cup crumbled feta cheese
¼ cup Italian-style salad dressing

Directions:
In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well. Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 192.9
Fat: 10 g
Saturated fat: 3 g
Carbohydrates: 4.3 g
Sugars: 2.3 g
Dietary fiber: 0.8 g
Protein: 20.7 g
Cholesterol: 60.8 mg
Sodium: 471.6 mg
Herb Crusted Chicken Breasts


Ingredients:
olive oil flavored cooking spray, boneless skinless chicken breast halves, fresh lemon juice, dried rosemary, dried oregano, dried sage, fresh coarse ground black pepper

Directions:
Spray baking dish dish with olive oil spray.
Arrange chicken in pan & sprinkle with lemon juice.
Combine herbs & rub on chicken. Press pepper into chicken.  Refrigerate, uncovered, for 1 hour.
Preheat oven to 350°F
Bake uncovered 40 minutes, or until cooked through.
Crawfish Dip


Ingredients:
butter, onion, scallion, cream cheese, sour cream, fresh lemon juice, crawfish tails, extra-dry vermouth, cayenne pepper

Directions:
In a large pan, melt the butter. Add the onions and scallions and cook until the onions are translucent, 5 to 8 minutes. Add the cream cheese, sour cream and fresh lemon juice and whisk until creamy and smooth.
Mix in the crawfish, vermouth, hot sauce, cayenne and Creole seasoning. Cook for 10 minutes over low heat, stirring constantly to prevent scorching.
Let cool and then refrigerate until ready to serve.
Hawaiian Bruddah Potato Mac (Macaroni) Salad
Category: salad
By Tuihalalalala

Aloha Bruddah! It's a local Hawaiian mixplate side favorite. I think people make it differently, just like potato salad can be made in 101 Da Kine ways. This is my own easy and favorite version of ONO (tasty) potato mac. Umm, 2 scoop potato mac, for me pleeze!

Ingredients:
5  eggs
7 large potatoes, peeled and cubed
1 cup elbow macaroni
3 cups mayonnaise
1 tablespoon sherry vinegar  (Optional)
1 ½ teaspoons curry powder
1 teaspoon celery seed
salt and black pepper to taste
2 cups grated carrots
1 cup frozen green peas, cooked, drained
1 small sweet onion, finely chopped

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink; peel and chop the cooled eggs. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water. Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl. Combine the cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in the dressing; cover and refrigerate overnight.

Prep time: 30 mins
Cook time: 20 mins
Total time: 8 hrs 50 mins
Yields: 20 servings

Calories: 386.5
Fat: 27.7 g
Saturated fat: 4.4 g
Carbohydrates: 30.2 g
Sugars: 2.7 g
Dietary fiber: 3.8 g
Protein: 5.7 g
Cholesterol: 59 mg
Sodium: 345.8 mg
Minestrone Pasta Recipe


Ingredients:
medium pasta shells, parmesan cheese, carrots, green bell pepper, kidney beans, garbanzo beans, Italian-style diced tomatoes

Directions:
Cook and drain pasta as directed on passage., Toss pasta and remaining ingredients., Serve warm or cold.
Crispy Potato Pancakes
Category: side-dish
By maf13456

Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!

Ingredients:
2 pounds potatoes, peeled and coarsely shredded
2  onions, minced
3  eggs, beaten
¼ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon lemon juice
1 pinch ground nutmeg, or to taste
salt and ground black pepper to taste
¼ cup vegetable oil

Directions:
Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties. Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 pancakes

Calories: 268.1
Fat: 11.9 g
Saturated fat: 2.3 g
Carbohydrates: 34.6 g
Sugars: 3 g
Dietary fiber: 4.1 g
Protein: 7.2 g
Cholesterol: 93 mg
Sodium: 213.5 mg
Roasted Potatoes with Tomatoes, Basil, and Garlic
Category: side-dish
By MYAGIKUN

Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.

Ingredients:
2 pounds red potatoes, chopped
1 ½ cups chopped fresh tomatoes
¾ cup fresh basil, chopped
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary

Directions:
Preheat oven to 400 degrees F (200 degrees C). In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 136.4
Fat: 5.3 g
Saturated fat: 0.7 g
Carbohydrates: 19.9 g
Sugars: 2.2 g
Dietary fiber: 2.2 g
Protein: 2.6 g
Sodium: 9.4 mg
Baja Fish Tacos


Ingredients:
mayonnaise, ketchup, fresh cilantro, all-purpose flour, salt, black pepper, cumin, dark beer, mahi mahi, lime, corn tortillas, cabbage, tomatoes, lime wedge

Directions:
Mix first four ingredients together to make sauce, place in refrigerator.
Whisk flour, salt, pepper and cumin together in a mixing bowl.
Slowly pour in beer while whisking until a smooth batter is formed.
Allow this to stand about 15 minutes.
Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.
Allow this to stand 15 minutes.
Heat oven to 200 F, wrap tortillas in aluminum foil and place in oven.
Heat oil (about an inch deep] in large skillet over medium heat.
Place fish in batter and thoroughly coat.
Fry fish in oil until golden, (about 5 minutes].
Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.
Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.
Serve with a wedge of lime and I like to put some Tapatio on the taco.
Yummy Chicken Noodle Soup


Ingredients:
boneless skinless chicken breasts, chicken broth, celery, carrots, chicken bouillon cubes, water

Directions:
I usually go ahead and bake the chicken in butter, salt and Italian seasoning first - gives it more taste, but definitely adds fat!  You can, of course, just add the chicken in and let it cook with the soup.
Bring chicken broth and water (until pot is over half full] to a boil.  Add all other ingredients except pre-baked chicken and noodles.
Cover and simmer for about an hour.
Add chicken, simmer for another half an hour.
Add noodles, cook until noodles are done.
Depending on how soupy you want it, you may need to add water after you add the noodles.
Hershey Bar Chocolate Cake


Ingredients:
vanilla instant pudding mix, eggs, milk, cream cheese, sugar, powdered sugar, Cool Whip

Directions:
Great and flour 3 9-inch round cake pans.
Mix first five ingredients and divide between three pans.  Bake at 350 degrees for 25-35 minutes.  Remove from pans and cool completely.
Mix cream cheese, sugars, and Cool Whip until creamy.  Add Hershey bars and mix additional minute.  Spread between layers, then sides, then top.
Store in refrigerator.
Cheese Lasagna
Category: world-cuisine
By MOLSON7

An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.

Ingredients:
1 (16 ounce) package lasagna noodles
4 cups ricotta cheese
¼ cup grated Parmesan cheese
4  eggs
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
1 (32 ounce) jar spaghetti sauce
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool. In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well. In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes. Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish.  Cover with a layer of noodles.  Spread half the ricotta mixture over noodles; top with another noodle layer.  Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce.  Top with remaining noodles and sauce and sprinkle mozzarella over all.  Cover with greased foil. Bake 45 minutes, or until cheese is bubbly and top is golden.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 9x13

Calories: 436.2
Fat: 14.4 g
Saturated fat: 6 g
Carbohydrates: 57.6 g
Sugars: 12.3 g
Dietary fiber: 4.9 g
Protein: 19.8 g
Cholesterol: 119.6 mg
Sodium: 711.1 mg
Gurken Und Kartoffelsuppe (Cucumber and Potato Soup)


Ingredients:
cucumber, potatoes, salt, cold water, white pepper, heavy cream, milk, green onion, dried dill weed, fresh dill

Directions:
Peel the cucumber and slice it lengthwise.
Scoop out seeds with a spoon and discard.
Dice cucumber.
In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft.
Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl.
Force potatoes through.
Return to the saucepan.
Stir in pepper, cream, milk, grated onion and the cucumber.
Simmer gently about 5 minutes or until the cucumber is tender.
Add dill and season to taste.
Serve hot.
Thai Noodles


Ingredients:
angel hair pasta, soy sauce, peanut butter, sugar, garlic, dry crushed red pepper, fresh cilantro

Directions:
Cook pasta according to the package directions; drain well.  Set aside, and keep warm.
Combine soy sauce and the next seven ingredients in a small bowl; stir well with a wire whisk.  Pour over the pasta; toss gently.
Add toppings, if desired.
Rustic Rhubarb Tart


Ingredients:
all-purpose flour, sugar, salt, unsalted butter, fresh rhubarb, sugar, sugar, cornstarch, orange zest, raspberries, crystallized ginger, unsalted butter

Directions:
Crust: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add butter; pulse until coarse crumbs form. Pour 3 Tablespoon of the water over top of crumbs and pulse just until dough begins to come together. (If dough is dry, add the remaining water.] Gather dough into a ball; press into a disc and wrap in plastic wrap. Refrigerate 1 hour or overnight.
Filling: In a large bowl, toss rhubarb, 1/2 cup of the sugar, cornstarch, and 1/2 teaspoon of the grated orange zest until combined. Let stand 25 minutes, stirring occasionally. In a small cup, combine the remaining 2 Tablespoon sugar and the remaining 3/4 teaspoon grated zest.
Heat oven to 425 degrees F. Line a large baking sheet with parchment paper. On a lightly floured surface, with a floured rolling pin, roll dough into a 13-inch circle, pressing any cracks together at edges. Drape dough over rolling pin and transfer to baking sheet.
Gently stir raspberries and ginger into rhubarb mixture. Spoon filling onto dough circle, leaving a 2-inch border of dough uncovered. Fold edge of dough up onto filling, pleating dough and pressing any cracks. Dot filling with butter. Brush dough with water and sprinkle sugar-zest mixture over dough and filling.
Bake 15 minutes. Reduce temperature to 375 degrees F. Bake 25 to 30 minutes longer, or until crust is brown and filling is bubbly. Let tart cool on pan on wire rack 15 minutes. With a spatula, slide tart onto wire rack to cool completely.
Date and Nut Bread


Ingredients:
flour, baking powder, salt, bicarbonate of soda, soft brown sugar, dates, black treacle, walnuts, butter, milk

Directions:
Grease and line a 2lb loaf tin. Preheat the oven to 350F/ gas 4.
Sieve the flour, salt, baking powder and soda into a bowel. Add the dates and nuts.
Heat the sugar, treacle, butter and milk gently until the sugar dissolves, stirring carefully.
Stir with a metal spoon into the dry ingredients, mixing well. Do not beat.
Pour the batter into the prepared tin.
Bake for 1 hour.
Irish Soda Bread I
Category: breakfast-and-brunch
By Arlene Costello/Agnes Walters

This recipe was given to me by my mother, Agnes Walters.  It is made with sour cream and always comes out moist and keeps for several days.

Ingredients:
4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
3  eggs
1 pint sour cream
1 cup raisins

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 loaves

Calories: 214.6
Fat: 5.8 g
Saturated fat: 3.3 g
Carbohydrates: 36.8 g
Sugars: 15 g
Dietary fiber: 1 g
Protein: 4.5 g
Cholesterol: 38 mg
Sodium: 193.9 mg
Apple Crumb Cheesecake Pie


Ingredients:
cream cheese, granulated sugar, egg, lemon juice, vanilla, tart apples, granulated sugar, cinnamon, lemon juice, brown sugar, flour, walnuts, butter

Directions:
Layer one: Beat together cream cheese, sugar, egg, lemon juice, and vanilla until smooth; pour into prepared pie shell.
Layer two: Toss together apples, sugar, cinnamon, and lemon juice; spread carefully over cream cheese layer.
Layer three: Cut together brown sugar, flour, walnuts, and butter until crumbly; spread evenly over apples.
Bake at 350 degrees for 45 minutes, or until apples are tender; remove from oven and cool; refrigerate until serving.
Easy Peanut Clusters


Ingredients:
"salted peanuts"

Directions:
Microwave chocolate and butterscotch chips in a 2 quart glass dish for 5-6 minutes on 60% power, or until melted.
Watch carefully!
(They don't actually melt, but look very shiny].
Add peanuts and mix well.
Drop by tablespoons on waxed paper.
Cool in refrigerator.
Store in covered container in refrigerator.
I have used different chocolate chips other than Toll House, and they do not work well.
Grandma's Chicken Chardon
Category: meat-and-poultry
By MADDIEGAIL

Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!

Ingredients:
8  skinless, boneless chicken breast halves
1  egg
salt and pepper to taste
2 teaspoons garlic powder, divided
1 cup bread crumbs
½ cup grated Parmesan cheese
1 pound sliced fresh mushrooms
¼ cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder.  In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside. Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley. Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 280.6
Fat: 11.6 g
Saturated fat: 5.7 g
Carbohydrates: 13 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 30.3 g
Cholesterol: 110.1 mg
Sodium: 334.1 mg