Parmesan-breaded chicken breasts topped with sauteed shallot, portobello mushrooms and mozzarella cheese.

Chicken Breasts with Portobello Mushrooms

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 pepper
4 thin slices mozzarella cheese

1. In shallow dish or on wax paper, mix together bread crumbs and Parmesan cheese. Press mixture into both sides of chicken.
2. In small frypan, 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.
3. 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.
4. Place in 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.