Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings
I love this dish so much! Every bite of this will surely satisfy all your cravings. Try this recipe now and I promise you that it is worth all your time and effort! Have a spectacular day, friends, and I hope you all love and appreciate this recipe today. Enjoy!
Ingredients:
2 tbsp olive oil, divided
1 tbsp butter, divided
FOR THE MUSHROOMS
1 large yellow onion, sliced
8 oz. sliced mushrooms
3 cloves garlic, minced
salt and fresh ground pepper, to taste
FOR THE CHICKEN BREASTS
4 oz. shredded part-skim mozzarella cheese
½ tsp garlic powder
4 (1 lb. total) boneless, skinless chicken breasts, pounded down to a ¼-inch thickness
1 tsp Italian Seasoning
½ c low sodium chicken broth
½ tsp smoked or sweet paprika
salt and fresh ground pepper, to taste
chopped fresh parsley, for garnish
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Apply cooking spray in a 9×13-inch baking dish.
Place a large skillet on the stove and turn the heat to medium-high.
Add ½ tbsp of olive oil and ½ tbsp of butter, then allow them to become hot.
Add the onions and mushrooms, then sauté until soft. Sprinkle salt and pepper to taste.
Add the garlic and sauté until aromatic.
Transfer about ½ of the sauteed ingredients into the baking dish and spread it evenly. Reserve the other half for later use.
Add the remaining oil and butter into the same skillet.
Rub the chicken breasts with garlic powder, Italian seasoning, salt, pepper, and paprika.
Place the chicken breasts into the skillet and cook each side for about 2 minutes or until they turn golden brown.
Remove from the skillet and transfer them on top of the sauteed veggies.
In the same skillet, add the chicken broth and scrape the bottom to get the browned bits. Allow the mixture to boil for about 4 minutes.
Spread the reserved sauteed veggies over the chicken breasts.
Pour the sauce on top of everything.
Place the baking dish inside the preheated oven and bake for about 15 minutes or until done.
Remove from the oven and allow them to cool for a few minutes at room temperature.
Sprinkle freshly chopped parsley on top.
Serve warm and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Nutrition Facts:
Calories 323 | Calories from Fat 153 | Fat 17g26% | Saturated Fat 6g30% | Cholesterol 98mg33% | Sodium 345mg14% | Potassium 698mg20% | Carbohydrates 7g2% | Fiber 1g4% | Sugar 2g2% | Protein 33g66% | Vitamin A 380IU8% | Vitamin C 5.3mg6% | Calcium 246mg25% | Iron 1.1mg6%
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