Italian Mushroom Chicken
Plan Z Phase: This is a Z3 (ZReboot) recipe.
Servings: Serves 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup of vinaigrette. Make your own or use an organic one in a pinch. I used a sun-dried tomato version. A balsamic would work well or any of your favorite savory vinegars. I would not make this with a fruit vinegar.
- 1 lb of fresh mushrooms cut into quarters
- 4 Tbl of chopped sundried tomatoes (the ones in oil)
- 2 cups of shredded cheese. Use your favorite. I’d recommend provolone with this dish but you can also use gruyere, mozzarella or another favorite.
- olive oil and butter
- basil for garnish
Instructions:
Preheat your oven to 350 degrees.
Put your chicken breasts in a large, plastic zip lock bag. Pour in ½ cup of the vinaigrette. Let the chicken sit and marinate in the refrigerator for 2 hours minimum or up to 12 hours.
Spray your grill pan with olive oil. Take your chicken out of the bag and grill your chicken on one side until you have nice stripes. Toss out that marinade.
When the chicken in brown on the one side, transfer it to an oven proof pan and continue cooking by baking it until no pink remains. This will be 20- 30 minutes depending on how big the breast halves are. Mine in this picture were so huge they made four servings!
While the chicken is roasting, add a bit of butter (1 Tbl or your taste) to a sauté pan. Add the mushrooms and begin to cook them until they are a teeny bit browned on the edges. Then add the sun-dried tomato bits and the vinaigrette. Continue cooking until the mushrooms and the sauce are hot.
When the chicken is done remove it from the oven. Put the mushrooms on top (don’t worry if some roll off) and then cover each portion with cheese. I cut my massive breasts in half before I did the cheese topping.
Put back into the oven until cheese melts. If you want a crust on your cheese you can put it under the broiler for a minute. Watch it though. It won’t take long to get brown.
Garnish with basil if you choose.
Enjoy!
Cheers,