Chicken Breast With Portabella Mushrooms

READY IN: 40mins
Recipe by Shannon Fernekes

I got tired of the typical chicken dinners, so I found this in an "All Chicken" cookbook. Although, I did make a few minor changes. If you like mushrooms, this is a great recipe for you. Pasta works as a great side dish.

Top Review by Mrs. Wright

This is a great recipe, it just isn't for me. I should have omitted the parmesan cheese. I did use onions instead of shallots. My servings were half of a breast, so this would serve eight people. I also added garlic to the onions and mushrooms. I used 1/4 slice of provolone cheese on each serving and a sprinkling of mozzarella cheese.

Ingredients Nutrition

Directions

  1. Remove any unwanted fat from chicken (if any).
  2. Mix together seasoned bread crumbs and Parmesan cheese.
  3. Press mixture onto both sides of chicken covering well.
  4. In medium frying pan, heat olive oil over medium-high heat.
  5. Add shallots (or onion) and sauté until soft.
  6. Add mushrooms, parsley and pepper; cook about 5 minutes, turning mixture occasionally.
  7. Spray casserole dish with non-stick cooking spray.
  8. Arrange chicken flat into dish.
  9. Top with mushroom mixture, evenly divided over each piece.
  10. Preheat oven to 425°F.
  11. Bake chicken 10-20 minutes.
  12. Add mozzarella cheese slices over chicken.
  13. Continue cooking an additional 10-20 minutes.
  14. Cheese should be melted, not burnt.
  15. Chicken should be fork tender.

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