Recipes

• Place chicken on plate. Brush both sides with 1-

tablespoon olive oil. Remove stems from basil, oregano,

and rosemary. Chop herb leaves, chill, and reserve.

Scatter herb stems and 2 teaspoons garlic over chicken.

Cover and refrigerate 1 hour. Cut each mushroom in half.

In medium size bowl, stir in 2 teaspoons oil, the vinegar,

remaining 1-teaspoon garlic, ½ teaspoon salt and ¼

teaspoon pepper, with mushrooms. Cover and refrigerate

1 hour. Remove chicken and discard herb stems. Season

with salt and pepper. Dip chicken into chopped herbs,

coating both sides evenly. Heat 1-tablespoon oil in large

non-stick skillet over medium-high heat. Brown chicken

on both sides. Remove from heat. Sauté mushrooms in 1-

teaspoon oil, until tender. Arrange mushrooms around

chicken. Garnish with basil. 4 servings: