Best Cheesy Chicken Lombardy Recipes

CHICKEN LOMBARDY

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Lay bacon strips side by side and slightly overlapping on a baking sheet. Rub brown sugar on bacon until all brown sugar is gone.
• Bake in the preheated oven until bacon is done, about 30 minutes. Remove from the oven and set aside to cool.
• Increase the oven temperature to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 2 tablespoon butter in a skillet over medium-high heat. Add mushrooms and cook, stirring constantly, until just tender, 3 to 5 minutes. Remove from the heat.
• Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Place flour in a shallow plate and dredge chicken.
• Melt 2 tablespoons butter in a large, nonstick skillet over medium heat. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to the prepared baking dish and cook remaining chicken, adding more butter as needed. Reserve pan drippings in the skillet.
• Sprinkle mushrooms evenly over chicken.
• Add chicken broth to the pan drippings and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Season with salt and pepper. Pour sauce over the chicken.
• Chop bacon and combine with mozzarella cheese, Parmesan cheese, and green onions. Sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until cheese melts, 12 to 14 minutes.

CHICKEN BREASTS LOMBARDY

Steps:

• Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
• Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.
• Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.