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.
Ciao!
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...
ReplyDeleteDrick - 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.
ReplyDeleteThe pesto under the cheese and mushrooms sounds like a nice punch of flavor. Really, this looks good enough to serve to guests.
ReplyDeleteI love the way you incorporated everything under the cheese. I love spinach and it looks like a real gourmet dish.
ReplyDeleteMy 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 well...so good.
ReplyDeleteKristen, it would be a good one for guests cause it didn't take too long to toss together. The pesto was great!
ReplyDeleteKaterine - Looks gourmet with little effort - my kinda meal!
Joanne - Oh prosciutto, that is amazing stuff...love 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.
Wow, another fantastic recipe! I am really into chicken thighs, actually, because they are just so much juicier than breasts...
ReplyDeleteI love this recipe cause it gives me a new use for the pesto sitting in my fridge. It sounds like a winning combo.
ReplyDeleteThanks.
Coyote, I totally agree. There was one time the chicken breasts came out more moist...I'll have to look into that again.
ReplyDeleteCarla and Michael, The pesto I used was a Giada brand and it was on sale at Target for - $2.50 unbelievable bargain.