PORTaBELLO HERB CHICKEN
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 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
  1. • Place chicken on plate. Brush both sides with 1-
  2. tablespoon olive oil. Remove stems from basil, oregano,
  3. and rosemary. Chop herb leaves, chill, and reserve.
  4. Scatter herb stems and 2 teaspoons garlic over chicken.
  5. Cover and refrigerate 1 hour. Cut each mushroom in half.
  6. In medium size bowl, stir in 2 teaspoons oil, the vinegar,
  7. remaining 1-teaspoon garlic, ½ teaspoon salt and ¼
  8. teaspoon pepper, with mushrooms. Cover and refrigerate
  9. 1 hour. Remove chicken and discard herb stems. Season
  10. with salt and pepper. Dip chicken into chopped herbs,
  11. coating both sides evenly. Heat 1-tablespoon oil in large
  12. non-stick skillet over medium-high heat. Brown chicken
  13. on both sides. Remove from heat. Sauté mushrooms in 1-
  14. teaspoon oil, until tender. Arrange mushrooms around
  15. chicken. Garnish with basil. 4 servings: