Romano Chicken Supreme

I love it when you take a chance on a recipe from a magazine and it turns out to be so good that you add it to your monthly rotation. This is one of those recipes! From the October 2007 issue of Taste of Home.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6 (5 ounce)  boneless skinless chicken breast halves
• 1⁄4 teaspoon salt
• 1  lb fresh mushrooms, chopped
• 1  tablespoon lemon juice
• 2  garlic cloves, minced
• 1  teaspoon dried basil
• 3  tablespoons butter
• 1⁄2 cup reduced-sodium chicken broth
• 2  tablespoons  orange juice
• 1  cup  soft breadcrumbs
• 1⁄3 cup  grated romano cheese

Directions

1. In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray; sprinkle with salt.
2. In the same skillet, saute the mushrooms, lemon juice, garlic and basil in butter. Stir in the broth and orange juice; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Spoon over chicken; sprinkle with bread crumbs and cheese.
3. Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and chicken juices run clear.