PORTABELLO HERB CHICKEN

 

  • Cooking Time:
  • Servings: 4
  • Preparation 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

Directions

  • • 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:

Notes

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