More Great Recipes: High Protein | Low Carb | Low Sodium | Mushroom

PORTaBELLO HERB CHICKEN


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Member since 2007

Serves 4 | Prep Time | Cook Time

Ingredients

4 boneless, skinless chicken breasts, pounded thin
3 tablespoon live oil
4 sprigs fresh basil
2 sprigs fresh oregano
1 sprig fresh rosemary
1 tablespoon chopped garlic
6 ounces Portobello mushrooms
2 teaspoon balsamic vinegar
1 teaspoon coarse black pepper
Basil sprigs, for garnish


• 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:


Pairs Well With


Notes

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