Chicken Breast With Portabella Mushrooms Recipes

Steps:

• Preheat oven to 425°F.
• Mix together bread crumbs and Parmesan cheese in a shallow dish.
• In a small bowl, beat egg.
• Dip chicken in egg and then breadcrumb mixture.
• Place chicken in baking dish sprayed with nonstick cooking spray.
• Heat olive oil over medium high heat in skillet. Add shallot and saute until soft.
• Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
• Top chicken with mushroom mixture evenly divided over each piece. Place mozzarella slice evenly over each piece.
• Bake at 425F for 20 minutes or until juices run clear from chicken.

Steps:

• Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
• Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
• Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
• Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

Steps:

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