KDKA Recipes: Breakfast Lasagna & Mushroom Asiago Chicken

Rania Harris stopped by PTL today to show off some great recipes from the staff here at KDKA!

Mark's Marvelous Breakfast Lasagna

• ½ pound bulk Italian sausage (hot or sweet depending on your taste) – browned and drained
• ½ pound bulk breakfast sausage – browned and drained
• 1 – 32 ounce jar spaghetti sauce
• 6 large eggs
• ¼ cup milk
• ½ pound sliced Provolone cheese
• ¾ pound shredded mixture of sharp and Swiss cheeses
• 2 packs (of 10) frozen hash brown patties (I use Food Club brand)

Directions:

Using a large non-stick skillet works best

Bake the hash brown patties as directed on the package

In a greased, 9" by 14" glass baking dish, place a layer of 6 hash brown patties

Cover patties with a layer of provolone cheese

Combine the Italian sausage with enough spaghetti sauce to be "paste-like", not too thin

Spread a ½" layer of the sausage/sauce mixture on top of provolone cheese

Cover sauce/sausage mixture with a layer of 6 hash brown patties

In a mixing bowl, combine milk & eggs

In a separate pan, cook ¾ of the egg/milk mixture

Fold in the cooked breakfast sausage, as eggs cook

Cook until the eggs are done but still rather "wet". They will finish cooking in oven.

Spread the egg/sausage mixture on top of the hash brown patties

Cover evenly, with the shredded cheese mixture on top of egg/sausage spread

Cook uncovered at 350 degrees for 35-45 minutes

Mushroom Asiago Chicken

• 1 pound boneless skinless chicken breasts – pounded to an even thickness
• Sea salt and pepper to taste
• ½ cup all-purpose flour
• 4 tablespoons unsalted butter
• 1 pound sliced mushrooms
• 3 cloves garlic, minced
• ½ cup dry white wine
• ¾ cup low-sodium chicken broth
• 3 sprigs fresh thyme - chopped
• ½ cup heavy cream
• ½ cup shredded Asiago cheese
• Parmesan cheese for sprinkling

Directions:

Cut each chicken breast into thirds by first cutting each breast in half crosswise, then set the thinner half aside. Slice the thicker part of the breast in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.

Place a large skillet over medium-high heat and melt about 2 tablespoons unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.

When all of the chicken is cooked and set aside, add remaining butter to the skillet along with the mushrooms with salt to taste. Cook for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.

Pour white wine into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.

Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta.