"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Portabello Recipe

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This recipe for Chicken Portabello, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dick Baker - retiree
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 whole, boneless/skinless chicken breasts, halved
1/2 c. bread crumbs (seasoned)
1/2 c. parmesan cheese (grated)
2 eggs
2 shallots, medium, chopped (1 small red onion can be substituted)
2 T. extra virgin olive oil
2 T. butter, unsalted
12 oz. portobello mushrooms, stemmed & sliced
3 T. parsley, freshed, chopped
pepper, fresh ground, to taste
4 slices, mozzarella cheese
Non-stick spray (if required)

Directions:
Directions:
Preheat oven to 450F. Mix bread crumbs & Parmesan cheese. Beat eggs. Cut chicken into 4 pieces (clean as required). Press each piece of chicken into dry mixture. Then coat in egg and press egg-coated chicken into dry mixture again. Place chicken onto a baking dish or cookie sheet
prepared with non-stick spray and set aside for assembly.

In a saucepan, heat oil & butter. Add shallots and cook until soft. Add mushrooms, parsley, and pepper and cook until mushrooms are sweating. Place the mushroom mixture over the chicken evenly and a slice of cheese on top of everything. Bake 20 minutes or until chicken is done.

*Alternative: Bake chicken 10 minutes then add mushroom mixture & cheese. Bake 10 more minutes (this may prevent cheese from burning).

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a favorite recipe that I consider my signature dish. I have been serving it for years with rice pilaf & steamed vegetables. I have no idea where it came from, but I have been adding and changing ingredients every time I have made it.

 

 

 

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