Chicken Breasts With Portabella Mushrooms Recipes

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CHICKEN BREASTS WITH PORTABELLA MUSHROOMS



Chicken Breasts With Portabella Mushrooms image

Make and share this Chicken Breasts With Portabella Mushrooms recipe from Food.com.

Provided by noway

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, halved
1/4 cup seasoned bread crumbs
1/4 cup parmesan cheese, freshly grated
1 egg, beaten
1 small shallot, chopped
1 tablespoon olive oil
2 portabella mushrooms, sliced
1 tablespoon parsley, chopped
1/4 teaspoon black pepper
4 slices mozzarella cheese

Steps:

  • Preheat oven to 425°F.
  • Mix together bread crumbs and Parmesan cheese in a shallow dish.
  • In a small bowl, beat egg.
  • Dip chicken in egg and then breadcrumb mixture.
  • Place chicken in baking dish sprayed with nonstick cooking spray.
  • Heat olive oil over medium high heat in skillet. Add shallot and saute until soft.
  • Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
  • Top chicken with mushroom mixture evenly divided over each piece. Place mozzarella slice evenly over each piece.
  • Bake at 425F for 20 minutes or until juices run clear from chicken.

Nutrition Facts : Calories 269.8, Fat 14.1, SaturatedFat 6, Cholesterol 115.5, Sodium 468.2, Carbohydrate 9, Fiber 1.1, Sugar 1.6, Protein 26.2

CHICKEN WITH PORTABELLA MUSHROOMS-



Chicken With Portabella Mushrooms- image

For extra richness, finish with a Tablespoon of butter, My suggestion is to serve with a nice pasta side, salad and fresh baked bread.

Provided by Shirl J 831

Categories     Chicken Breast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breasts, each cut into 4 strips (5-6 oz)
1/2 cup flour, mixed with a touch of seasoning salt
2 tablespoons olive oil
butter (optional)
1 large portabella mushroom, chopped into 1/2 inch cubes (approx. 3 oz.)
1/2 cup onion white or 1/2 cup green onion, Chopped
1 tablespoon fresh garlic, chopped
1 tablespoon fresh basil (the leaves only) or 1 tablespoon oregano (the leaves only)
2 tablespoons fresh lemon juice

Steps:

  • Dredge the chicken breast pieces in flour and saute in olive oil.
  • In a non stick pan you can get by with very little.
  • Add the onions and mushrooms and saute till soft.
  • Add the lemon juice and fresh herbs, saute for 1 minute till the flavors combine.

Nutrition Facts : Calories 521, Fat 27.4, SaturatedFat 5.8, Cholesterol 92.8, Sodium 96.9, Carbohydrate 32.8, Fiber 2.2, Sugar 3, Protein 35.2

CHICKEN BREAST WITH PORTABELLA MUSHROOMS



Chicken Breast With Portabella Mushrooms image

I got tired of the typical chicken dinners, so I found this in an "All Chicken" cookbook. Although, I did make a few minor changes. If you like mushrooms, this is a great recipe for you. Pasta works as a great side dish.

Provided by Shannon Fernekes

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1/4 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
2 small shallots, chopped (or 1 small yellow onion)
1 1/2 tablespoons olive oil
4 -5 portabella mushrooms, sliced
1 tablespoon parsley
1/4 teaspoon pepper
4 slices thin mozzarella cheese

Steps:

  • Remove any unwanted fat from chicken (if any).
  • Mix together seasoned bread crumbs and Parmesan cheese.
  • Press mixture onto both sides of chicken covering well.
  • In medium frying pan, heat olive oil over medium-high heat.
  • Add shallots (or onion) and sauté until soft.
  • Add mushrooms, parsley and pepper; cook about 5 minutes, turning mixture occasionally.
  • Spray casserole dish with non-stick cooking spray.
  • Arrange chicken flat into dish.
  • Top with mushroom mixture, evenly divided over each piece.
  • Preheat oven to 425°F.
  • Bake chicken 10-20 minutes.
  • Add mozzarella cheese slices over chicken.
  • Continue cooking an additional 10-20 minutes.
  • Cheese should be melted, not burnt.
  • Chicken should be fork tender.

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS



Chicken Breasts with Portobello Mushrooms image

This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!

Provided by PWSCHWARTZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g

PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN



Portobello Mushrooms Stuffed with Chicken image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 16

1 medium head garlic
3 tablespoons olive oil
2 large Vidalia onions
6 large portobello mushroom caps, stems removed (save stems)
1/2 pound crimini mushrooms
1 1/2 pounds boneless, skinless chicken breasts cut into 1/4-strips
1 tablespoons all-purpose flour
1 teaspoon salt and freshly ground black pepper
1 teaspoon red pepper flakes to taste (optional)
1/2 cup dry white wine
1 tablespoon butter
1 teaspoon fresh herbs, shredded (such as basil and Italian parsley) to taste
2 each, whole green, yellow, and red bell peppers; stems and seeds removed, cut in strips
1/4 cup shredded, aged Parmesan cheese
Thinly sliced chunks of very dry, aged Parmesan cheese, for top and presentation
Basil sprigs, for garnish

Steps:

  • Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually).
  • Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
  • On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
  • To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.

CHICKEN MARSALA WITH PORTOBELLO MUSHROOMS



Chicken Marsala with Portobello Mushrooms image

A restaurant-style Chicken Marsala with savory portobello mushrooms.

Provided by JPFRMNY

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 13

8 tablespoons butter, divided
2 tablespoons olive oil, divided
4 portobello mushroom caps, sliced
1 clove garlic, chopped
1 tablespoon all-purpose flour
1 (14.5 ounce) can beef broth
½ cup dry Marsala wine
1 tablespoon browning sauce
kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste
6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch kosher salt and pepper to taste
¾ cup all-purpose flour, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
  • Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
  • Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
  • Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
  • Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 19.9 g, Cholesterol 107.9 mg, Fat 23.1 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 11.3 g, Sodium 622 mg, Sugar 3.1 g

CHICKEN PORTABELLA SLOW COOKER OR OVEN



Chicken Portabella Slow Cooker or Oven image

Chicken breasts filled with ham, cheese, and portabellas. Top with soup mixture and you've got an easy elegant meal. Gleaned from BHG.

Provided by Marich

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

6 chicken breasts (pounded flat)
6 slices swiss cheese or 6 slices gruyere cheese
3 slices ham, cut in half
3 portabella mushrooms, sliced thin
2 tablespoons olive oil
1 (10 3/4 ounce) can cream of chicken soup
4 tablespoons milk
1 teaspoon fresh garlic or 1 teaspoon garlic powder
salt and pepper

Steps:

  • On one side of each chicken breast, place cheese slice, ham slice and slices of portabella mushrooms.
  • Folf the other side over and seal with toothpicks.
  • In a large skillet, on medium high heat, add the olive oil. Brown the breasts on both sides.
  • Place breasts in slow cooker and cover with remaining ingredients.
  • Cook on low for 4 hours or till done.
  • For stovetop: Remove breasts from pan and add remaining ingredients. Simmer for a few minutes then put chicken back. Cook 30 mins or so.

Nutrition Facts : Calories 457.8, Fat 29.1, SaturatedFat 10.6, Cholesterol 124, Sodium 510.6, Carbohydrate 7.4, Fiber 0.6, Sugar 1.7, Protein 40.2

BAKED, CHICKEN-STUFFED PORTABELLA MUSHROOMS



Baked, Chicken-Stuffed Portabella Mushrooms image

I found this one on the net, and thought I would give it a try. After thoroughly enjoying this recipe, I decided to post it. What a great hearty, lunch/dinner... or an appetizer.

Provided by VickyJ

Categories     Lunch/Snacks

Time 40m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 13

1 cup marinara sauce (prepared or homemade)
1/2 cup finely snipped fresh basil leaf
8 portabella mushrooms, each about 4 to 5 inches in diameter
1 lb cooked chicken, cubed (2 average-sized chicken breasts)
1 -2 garlic clove, peeled and minced
1/3 cup chopped green onion
2 tablespoons chopped green peppers, and sweet red and yellow peppers
1 -2 tablespoon minced Italian parsley (no stems)
1 teaspoon dried Italian herb seasoning (optional)
salt, and freshly ground black (optional) or white pepper (optional)
shredded mozzarella cheese (as desired) or cheese, of choice (as desired)
grated parmesan cheese (optional) or romano cheese, as desired (optional)
1 sprig fresh basil (to garnish)

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, combine marinara sauce and basil, blending well; set aside.
  • With a sharp knife, remove stems from mushrooms; coarsely chop stems and set aside.
  • Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside. In a medium bowl, combine chicken, marinara/basil sauce, garlic, green onion, peppers, Italian parsley, and Italian herbs, if desired, mixing well. May add salt and pepper to taste, if desired.
  • Press mixture onto mushrooms, dividing evenly and fitting each mushroom.
  • Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes.
  • Uncover and sprinkle each mushroom with shredded mozzarella cheese or cheese of choice and continue baking, uncovered, for 6 to 7 minutes, or until cheese is melted.
  • Sprinkle each lightly with Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.

Nutrition Facts : Calories 286.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 85.1, Sodium 398.2, Carbohydrate 16.9, Fiber 3.3, Sugar 8.9, Protein 34.2

PORTOBELLO LEMON CHICKEN



Portobello Lemon Chicken image

From the maker of 'Greasy Chicken' comes my signature dish, the most requested and favored chicken, ever! The mushrooms and onions taste great after cooking in the lemon juice, and it is especially good when marinated ahead of time.

Provided by Gary

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 6

1 large yellow onion, chopped
2 portobello mushroom caps, chopped
2 pounds bone-in chicken pieces
⅓ teaspoon garlic salt to taste
⅓ teaspoon ground black pepper to taste
2 large lemons, juiced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
  • Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
  • Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 12.6 g, Cholesterol 97.1 mg, Fat 17.5 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 4.8 g, Sodium 250.5 mg, Sugar 2.8 g

PORTABELLA AND ARTICHOKE STUFFED CHICKEN



Portabella and Artichoke Stuffed Chicken image

Skinless, boneless chicken breasts are split and stuffed with mushrooms, ricotta, and feta cheeses and marinated artichokes and sprinkled with Italian seasonings and Parmesan! To add Italian flair, serve the chicken over pasta with your favorite sauce. Make sure the mushrooms are sliced thin, and don't rinse the artichoke hearts, just drain them. You can substitute goat cheese for the feta cheese.

Provided by Allrecipes Member

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h20m

Yield 40

Number Of Ingredients 19

1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon ground thyme
5 cups ricotta cheese
1 cup crumbled feta cheese
6 eggs, beaten
3 cups sliced baby portabella mushrooms
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
20 cloves garlic, minced
3 tablespoons ground black pepper
4 teaspoons onion powder
4 teaspoons garlic powder
1 tablespoon dried basil
1 tablespoon ground cumin
1 tablespoon dried thyme
40 skinless, boneless chicken breast halves
2 cups grated Parmesan cheese

Steps:

  • Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
  • Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
  • Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes.
  • Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.

Nutrition Facts : Calories 242 calories, Carbohydrate 3.2 g, Cholesterol 104.2 mg, Fat 12.2 g, Fiber 0.8 g, Protein 28.7 g, SaturatedFat 3.5 g, Sodium 294.2 mg, Sugar 0.7 g

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rosemary, sea salt, portobello mushroom, balsamic vinegar, thyme and 3 more Grilled Portobello Mushrooms Caprese Lemon Blossoms extra virgin olive oil, ground black pepper, ground black pepper and 11 more
From yummly.com


RECIPES > CHICKEN > HOW TO MAKE CHICKEN WITH PORTOBELLO …
Season the chicken breasts wiith salt and pepper and add half the breasts to the skillet, skin side down. Cook over moderately high heat, turning once, until well browned, about 5 minutes. Transfer to a plate and repeat the process with the remaining breasts. Pour off the fat from the skillet. Return all the chicken to the skillet, lower the heat to moderate, cover and cook until …
From mobirecipe.com


CHICKEN PARMESAN STUFFED PORTOBELLO MUSHROOMS RECIPE - RACHEL …
2017-02-06 Instructions. Preheat oven to 400°F. Scrape black gills out of mushrooms with a spoon and remove stem. Place mushrooms on a parchment paper lined baking sheet, gill sides up. In a small bowl, combine chicken breast with sauce and parmesan cheese. Stir …
From rachelcooks.com


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