TUXEDO CHICKEN

 

  • Cooking Time: 25
  • Servings: 4
  • Preparation Time: 10

Ingredients

  • 3-4 boneless skinless chicken breasts (1 breast per person)
  • 1 can cream of mushroom soup (reduced sodium/fat)
  • 1 lrg portabella mushroom
  • 1 lrg yellow bell pepper
  • 1/2 diced cooking onion
  • 2 cloves of garlic minced
  • 1 tsp cumin
  • 1 1/2 tbsp extra virgin olive oil
  • sea salt & cracked black pepper to taste
  • 1 cup/bunch chopped fresh parsley
  • 1 cup/bunch chopped fresh cilantro (plus handful for garnish)
  • 1 lime

Directions

  • preheat oven @ 425
  • wipe mushroom clean with dish/paper towel
  • place in small baking dish
  • drizzle with 1/2 tbsp oil
  • roast until dark brown approx 10-15 mins
  • thinly slice into bite sized pieces
  • place in small bowl add s&p to taste
  • wash/clean chicken
  • cut into bite size pieces
  • place in med sized bowl add cumin and the juice of half the lime
  • in med - lrg saute pan (eco friendly non stick) heat remaining oil, garlic, onions until translucent on med heat
  • add chicken and s&p to taste
  • stir until chicken is partially cooked through 5-10 mins
  • add mushrooms, bell pepper and soup
  • bring to boil med-high heat stirring occasionally
  • add fresh herbs cover and let simmer on med-low for 10-15 mins
  • garnish with remaining cilantro and lime juice
  • serve with whole wheat bow~ties or pasta of your choice

Notes

i luv shrooms

Author Credit: marcia anderson

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