Chicken Portabella Slow Cooker Or Oven Recipes

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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

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 PORTOBELLO STROGANOFF



Chicken Portobello Stroganoff image

Stroganov used to be a dish of sauteed beef with sour cream in 19th century Russia. This modern chicken and portobello version is the result of having opened the fridge for dinner one night to find nothing much but necessity, the mother of invention. -Katie Rose, Pewaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1 pound ground chicken
12 ounces baby portobello mushrooms, halved
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3 tablespoons white wine or chicken broth
2 cups chicken broth
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup sour cream
Hot cooked egg noodles or pasta

Steps:

  • In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half. , Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles.

Nutrition Facts : Calories 454 calories, Fat 34g fat (17g saturated fat), Cholesterol 158mg cholesterol, Sodium 739mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

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

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

CHICKEN TORTELLINI WITH PORTABELLA MUSHROOM SAUCE



Chicken Tortellini with Portabella Mushroom Sauce image

Dinner ready in 20 minutes! Enjoy chicken tortellini with portabella mushroom sauce - a mild Italian meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 5

2 packages (9 ounces each) refrigerated chicken-filled tortellini
1 tablespoon margarine or butter
3 cups chopped portabella or shiitake mushrooms (6 ounces)
2 teaspoons chopped fresh or 3/4 teaspoon dried sage leaves
1 container (10 ounces) refrigerated Alfredo sauce

Steps:

  • Cook and drain tortellini as directed on package. Melt margarine in 10-inch skillet over medium heat. Cook mushrooms in margarine, stirring occasionally, until brown and tender. Stir mushrooms and sage into Alfredo sauce. Toss with tortellini.

Nutrition Facts : Calories 365, Carbohydrate 24 g, Cholesterol 125 mg, Fiber 1 g, Protein 16 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 320 mg

SLOW-COOKED CHICKEN MARBELLA



Slow-Cooked Chicken Marbella image

This recipe is sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. - Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 15

1 cup pitted green olives, divided
1 cup pitted dried plums (prunes), divided
2 tablespoons dried oregano
2 tablespoons brown sugar
2 tablespoons capers, drained
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 bone-in chicken thighs (about 2 pounds), skin removed
1/4 cup reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 tablespoon white wine
1 tablespoon lemon juice
Hot cooked couscous

Steps:

  • Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender., Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

Nutrition Facts : Calories 372 calories, Fat 18g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 845mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein.

SLOW-COOKER MEDITERRANEAN CHICKEN MARBELLA



Slow-Cooker Mediterranean Chicken Marbella image

Feel like you're visiting the coast of Spain when you taste this fantastic dish. Simply marinate chicken thighs, place in the slow cooker and later serve alongside couscous.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 8

Number Of Ingredients 15

1/4 cup packed brown sugar
2 teaspoons dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped
1/3 cup white wine or chicken broth
2 tablespoons red wine vinegar
2 1/2 lb boneless skinless chicken thighs
2 dried bay leaves
1/2 cup pimiento-stuffed green olives
1/2 cup pitted bite-size prunes (from 12-oz package)
1/2 cup roasted red bell peppers (from 7-oz jar), drained, coarsely chopped
2 tablespoons capers, drained
1 box (10 oz) couscous
1/4 cup chopped fresh parsley

Steps:

  • In large bowl, mix brown sugar, oregano, salt, pepper, garlic, wine and vinegar. Add chicken; turn to coat well. Add bay leaves. Cover; refrigerate at least 4 hours or overnight to marinate.
  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place chicken and marinade mixture.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Stir olives, prunes, roasted peppers and capers into chicken mixture in slow cooker. Cover; cook about 15 minutes longer or until hot. Meanwhile, cook couscous as directed on package.
  • Transfer chicken with juices to large serving bowl or deep platter; remove bay leaves. Sprinkle parsley over chicken mixture. Serve with couscous.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 3 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 12 g, TransFat 0 g

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