Monday, February 1, 2010

Chicken and what's in the pantry?

My father loves all sorts of relishes, marinated vegetables, and stuffed peppers.  If it comes in a brine, has some heat, or is stuffed with an anchovy he loves it.  Whenever I go home, I come back with a new condiment that I must have such as beet horseradish.  To this end, a jar of garlic marinated mushrooms had ended up in my pantry.  Not sure how, but there they were. 

I also had no idea what I was going to do with the chicken I had planned for dinner.  So, it became a game of what I can I create out of my pantry.  The result was a success!  It actually would not have been nearly as good without those garlic mushrooms, thanks Dad!

Garlic Mushroom Chicken

3 boneless, skinless chicken breasts pounded to 1/2" thick
1/2 tsp of salt and pepper
2 TBS of olive oil
1 small onion, diced
3 TBS of pinot grigio
1 12oz jar of garlic marinated mushrooms, drained and roughly chopped
2 TBS of plain bread crumbs
1 TBS of dijon mustard
1/4 cup of shredded 2% Italian cheese blend

Preheat oven to 400degrees.  Season chicken breasts with salt, pepper, and 1 TBS of olive oil.  In a small saute pan, heat remaining oil over medium heat and cook the onion until soft.  Deglaze the pan with pinot grigio.  Combine onion, wine, mushrooms, bread crumbs, mustard and cheese in a small bowl.  Line a baking sheet with parchment paper, place each chicken breast on the pan.  Place 1/3 of mushroom mixture onto each chicken breast, pressing down firmly into chicken.  Bake for 35-40 minutes.  Enjoy!


  1. Oh this looks so yummy Liz. I am going to have to try this one, without the bread crumbs of course. :O)
    BTW This is Sharyn.

  2. I think you could make this totally gluten free but omitting the bread crumbs (obviously) then substituting with some cooked rice and an egg white.


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