Chicken Breasts with Portobello Mushrooms
Parmesan-breaded chicken breasts topped with sautéed shallots, portobello mushrooms and mozzarella cheese.
1/4 cup seasoned bread crumbs
1/4 cup freshly grated Parmesan cheese
2 whole boneless, skinless chicken breasts, halved
1 small shallot, chopped
1 tablespoon olive oil
4 portobello mushrooms, sliced
1 tablespoon chopped parsley
1/4 teaspoon ground black pepper
4 thin slices mozzarella cheese
- In shallow dish or on wax paper, mix together bread crumbs and Parmesan cheese. Press mixture into both sides of chicken.
- In small skillet, place olive oil over medium-high heat. Add shallot and sauté until soft. Add mushrooms, parsley and pepper; cook about 5 minutes, turning mushrooms once.
- Spray oven-proof casserole with nonstick cooking spray and arrange chicken flat in dish. Top with mushroom mixture, evenly divided over each piece. Arrange slice of mozzarella cheese on top.
- Place in preheated 425°F (220°C) oven for 20 minutes or until fork can be inserted in chicken with ease.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.