PORTaBELLO HERB CHICKEN
Why I Love This Recipe
Ingredients You'll Need
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:
