6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika
1/2 lb fresh mushrooms, sliced
1 tblsp olive oil
1/2 cup sherry or chicken broth
5 green onions, chopped
2 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Arrange chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes. Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt & pepper. Bring to a boil. Pour over chicken.
1/4 teaspoon paprika
1/2 lb fresh mushrooms, sliced
1 tblsp olive oil
1/2 cup sherry or chicken broth
5 green onions, chopped
2 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Arrange chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes. Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt & pepper. Bring to a boil. Pour over chicken.
Bake 10-15 minutes longer or until a meat is cooked through. Top with cheese. Bake for 3-5 minutes or until cheese is melted. Yield: 6 servings.
{Food for Thought}
Anything can be subbed here if you don't like mushrooms or scallions. Just use green pepper & vidalia onion instead. This would be great over rice too but I just LOVE slicing potatoes thinly & pan frying them in just 1 tblsp of olive oil for about 25-30 minutes over medium heat, adding in all my favorite spices like garlic, tuscan seasoning, a little oregano & some parmesan cheese.
