Chicken with Mushrooms and Spinach - (Early) Magazine Monday Contribution

Instead of looking at an old magazine recipe, one of many in “the pile”……I spotted this recipe in an edition of Italian magazine and had to have it.

I wrote out the recipe as it appears in the magazine .....but I will tell you, I cut back on portions since it’s usually just the two of us. Tristan is about to fly the coop and make us “empty nesters” so I definitely don’t need the bigger portions. Also, I substituted chicken cutlets for the breast as we aren’t big fans – it always seems to get too dry in the cooking.

Chicken with Mushrooms and Spinach
Prep: 30 minutes Bake: 35 minutes

Ingredients needed……..

1 ½ cups sliced fresh mushrooms (such as porcini, cremini, stemmed shitake or button)
1 TB olive oil
¼ cup finely chopped shallots (2 medium)
1 teaspoon fresh snipped thyme
2 cloves garlic, minced
¼ teaspoon salt
6 skinless, boneless chicken breast halves (2 pounds)
¾ cup tomato pesto
6 slices of mozzarella cheese
1 10-ounce package of fresh spinach

Preheat oven to 350 F ( 175 C). In medium skillet, cook mushrooms in hot oil until tender. Stir occasionally…this should only take 3 minutes.

Add shallots, thyme, garlic and ¼ teaspoon salt; cook another minute or so and stir while cooking.

Sprinkle chicken with salt and pepper and place in a baking dish. Spread pesto atop chicken;

Top with mushroom mixture.

Bake for 30 to 35 minutes or until chicken is no longer pink. Top with cheese and bake an additional 3 minutes or until cheese melts.

To serve, cut chicken into 1-inch slices and arrange the mushrooms and spinach on the chicken slices. (I didn't do that, placing a cutlet on the plate instead.)

This one is from the magazine Italian (a Better Homes and Gardens Special Interest publication), the Fall/Winter 2010 issue. Here is a link to one of their special interest pub. Sites: Click HERE

The photo in the link is not the issue I have but…you get the idea.

I am sending this over to Janie at Panini Girl as she is hosting Magazine Mondays while Ivonne is away on holiday.

I have been getting the bug to start on an Italian cookbook, then this magazine finds it way into my hands....and the host, Janie, has the Italian theme going so.........soon, I will be immersing myself in Italiano Cuisine.



Drick said...

this sounds like a nice & easy chicken dish, the boneless would be my choice too given the cooking method... I find long, slow braising the best for split breast...

Pierce said...

Drick - Great idea about the long braising method. I have a Cooks Illustrated magazine that goes over cooking chicken breats so it isn't dry - must try it soon.

Kristen said...

The pesto under the cheese and mushrooms sounds like a nice punch of flavor. Really, this looks good enough to serve to guests.

Katerina said...

I love the way you incorporated everything under the cheese. I love spinach and it looks like a real gourmet dish.

Joanne said...

My mom used to make a dish like this when I was little and it was one of my favorites! She used to put some prosciutto on the chicken as good.

Pierce said...

Kristen, it would be a good one for guests cause it didn't take too long to toss together. The pesto was great!

Katerine - Looks gourmet with little effort - my kinda meal!

Joanne - Oh prosciutto, that is amazing it! Funny thing the other day, someone at work sent me a "free online cookbook" and I scrolled through and YOU were one of the contributors. I said, I know her! I left it at work though.

Wandering Coyote said...

Wow, another fantastic recipe! I am really into chicken thighs, actually, because they are just so much juicier than breasts...

Carla and Michael said...

I love this recipe cause it gives me a new use for the pesto sitting in my fridge. It sounds like a winning combo.

Pierce said...

Coyote, I totally agree. There was one time the chicken breasts came out more moist...I'll have to look into that again.

Carla and Michael, The pesto I used was a Giada brand and it was on sale at Target for - $2.50 unbelievable bargain.

Greek Salad - better late than never #SouperSunday

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