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Chicken Breasts with Portobello Mushrooms recipe

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

Recipe: Chicken Breasts withPortobello Mushrooms

1/4 cup seasoned bread crumbs
1/4 cup freshly grated Parmesan cheese2 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

  • In shallow dish or on wax paper, mix togetherbread crumbs and Parmesan cheese. Press mixture into both sidesof chicken.
  • In small frypan, place olive oil overmedium-high heat. Add shallot and saut until soft. Addmushrooms, parsley and pepper; cook about 5 minutes, turningmushrooms once.
  • Spray oven-proof casserole with nonstickcooking spray and arrange chicken flat in dish. Top with mushroommixture, evenly divided over each piece. Arrange slice of mozzarellacheese on top.
  • Place in 425°F (220°C). oven for20 minutes or until fork can be inserted in chicken with ease.

    Makes 4 servings.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

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  • Comments

    1 Comment


    About the only place I like rosemary is with chicken and just a whisper, or as a garnish. So I decided to add some I d dried to this recipe. I didn t go overboard because to me, too much tastes medicine-y, but if you love it, then add more! I am making this yummy dish on Saturday for a large group. Is there anything I can do to prep before hand or is it that simple to make? I m trying to avoid leaving my guest unattended for a long period of time.

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