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Chicken Portabello Recipe

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This recipe for Chicken Portabello is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 450ºF. 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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