I found a recipe to serve chicken in another tasty way.

Plus, it uses up any white capped mushrooms you have left in the fridge.

It's Grandma's Chicken Cardon.

No, it's not my grandma's recipe, but someone's grandma found a great way to use your shaky cheese, a.k.a Parmesan, and mushrooms.

Grandma's Chicken Cardon

8 skinless, boneless chicken breast halves
1 egg
salt and pepper to taste
2 teaspoons garlic powder, divided
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 pound sliced fresh mushrooms
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley
1. Preheat the oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

I served mine over garlic buttered brown rice and a side of steamed broccoli and cauliflower which was super tasty.

Personally, I think you could skip the mushrooms and just use the fabulous breading to bake your chicken.

If you looking for another way to serve chicken instead of the same old baked chicken breasts I'd recommend you try this.