Portobello mushrooms are placed on top of the bread crumbs and Parmesan cheese that have been used to coat the chicken. Both good and simple!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- nonstick cooking spray
- ½ cup grated Parmesan cheese
- ¼ cup seasoned bread crumbs
- 2 skinless, boneless chicken breasts, halved
- 1 tablespoon olive oil
- 1 small shallot, chopped
- 4 portobello mushrooms, sliced
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon ground black pepper
- 4 thin slices mozzarella cheese
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
- Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
- Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
- Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
- Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 494 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I pounded out my chicken breasts to about 1/2 inch, checked the temp at 12 minutes, and they were ready to come out of the oven. I used baby bella mushrooms, and just sprinkled some shredded mozzarella on the top (didn’t have mozzarella slices on hand). The breaded chicken breasts didn’t brown, but they certainly were cooked through. If that’s an issue for you, you always can quickly brown the chicken in the skillet to get some color on it before going into the oven. This turned out tender, juicy, and tasted pretty good. Thanks for sharing.