Pound the chicken breasts and
sprinkle with salt, pepper, and garlic.
The chicken after it is cooked
for 10 minutes
I love to sauté mushrooms
I like to cook several pans of this,
each with different types of cheese. Then, just cut them up & store in bowls in the freezer.
This recipe is super easy, super fast, and just really good! I especially love it because I love fresh tomatoes and green onions from
the garden. We love chicken in my family, so this recipe is perfect for us!
Here's what you will need:
4-6 Boneless Skinless Chicken Breasts
8-12 oz. sliced mushrooms
2-3 large tomatoes, sliced
10-12 green onions
8-12 oz. mozzarella cheese (or more)
1 Tbsp. Olive Oil
2 Tbsp. Butter or Butter Substitute
3-4 Tbsp. Marsala Wine
Glass Baking Pan
Thin the chicken breasts by pounding them. You can use a meat hammer, or just put them between foil and use a dough roller. Next, sprinkle salt, pepper, and garlic on both sides of the chicken. I use a lot, but
you can use as much as you want according to your tastes.
In a skillet, heat olive oil and 1 Tbsp. butter over medium heat. Cook the chicken breasts about 5 minutes on each side. (They will
cook more later in the oven). Remove chicken breasts to a baking dish.
In the same skillet, add 1 Tbsp. butter with the Marsala Wine to sauté' the sliced mushrooms. Sauté' until tender and golden brown.
Pour the cooked mushrooms over the chicken. Next add the tomato and green onion slices. Finally, put mozzarella cheese on the top.
Bake at 325 degrees for 25-35 minutes. Before you serve, cut open a few of the chicken breasts to ensure they are fully cooked. This recipe is so easy, and freezes in the freezer really well for an easy re-heat,
that I usually make 3. Everyone loves it, so they eat this up really fast!
Love, Farm Diva
Here is what it should look like before you
put it in the oven, after you've added the mushrooms, tomatoes, and onions.