Chicken-Mushroom Rice Bake

Mushrooms, Chicken, Garlic and Wine, are there really any flavors that go so well together? Well sure there is, but this recipe is easy and delicious and that my friends make it the perfect meal.

3 boneless, skinless chicken breast (pounded and split)
1 can cream of mushroom soup
1 cup chicken broth
1 1/4 cup long grain rice (uncooked)
2 cups sliced mushrooms
1 small onion sliced
1 tbsp butter
1 tbsp olive oil
5 cloves garlic minced (divided)
1 cup dry white wine (divided)
2 cups sharp cheddar cheese (grated and divided)
salt, pepper, garlic powder, papirka


In a saute pan, melt butter and heat oil. Add mushrooms and onions and saute until almost done. When mushrooms are tender and opaque, add 2 cloves of garlic and 1/4 cup white wine, and cook until mushrooms and onions are done and lightly browned. Remove from heat and set aside.

In a bowl combine cream of mushroom soup, chicken broth, remaining wine, 3 cloves garlic, 1 1/2 cup cheese and whisk. Stir in onions and mushrooms.

Spray a 9x13 baking dish with non-stick spray. Pour in soup mixture, then stir in rice. Top mixture with chicken breast. Sprinkle chicken breasts with salt, pepper, garlic powder and papirka.

Bake at 375* for 35 min. Sprinkle remaining cheese on top of chicken and cook an additional 10 min.

Parmsean Crusted Chicken Breasts

These are ridiculously easy and taste incredible!!! My 3 year old, decided that these were "big chicken nuggets", and ate every morsel he could get his hands on. This boy never eats his meat at meals. When this was served, he didn't eat anything else. Even the highly revered brocolli with cheese sauce was ignored.

4 boneless skinless chicken breasts (halved)
3/4 c flour
1 tsp garlic powder
1/4 tsp rosemary (crushed)
1/2 tsp salt
1/2 tsp pepper
2 eggs (beaten)
2 cups shredded parmsean cheese
2 tbsp olive oil
2 tbsp butter





Clean chicken, and pound to 1/4" thickness and pat dry. On a plate, combine flour, garlic powder, salt, rosemary and pepper. In a seperate bowl, beat eggs. On another plate put shredded cheese.



In a large non-stick frying pan, add olive oil and butter. Heat until oil is warm and butter is melted.



Dredge chicken breasts in flour. Coat with egg and cover with shredded cheese. Put chicken in pan and cook over med heat. Cook until golden brown and juices run clear (approx 8 min on each side)

Spinach And Cheese Stuffed Chicken Breasts

This past week, instead of the 70* sunny weather we normally see in the DC Metro area, whe have been thrown straight into winter. Because of this weather change, I have been in full on comfort baking mode. Everything comfort, is the mood this weekend.

4 boneless skinless chicken breasts (pounded to 1/4" thickness)

8 oz cream cheese (softened)

1/2 cup shredded mozzarella

3/4 cup chopped fresh spinach

2 garlic cloves (minced)

1/2 shallot (finely chopped)

3 tbsp butter

1 tbsp olive oil

Sauce

1 cup white wine

1/4 cup chopped sun dried tomatoes (oil packed)

2 tbsp shallots (finely chopped)

3 garlic cloves (minced)

5 basil leaves (fresh and thinly sliced)

1/2 cup heavy cream

1/4 cup butter (cubed)

In a small bowl, mix together, cream cheese, mozzarella, spinach, shallots and garlic.

. Let breasts cool, until just warm to the touch. Spoon some of the spinach mixture on each breast and roll the breast enclosing the spinach and cheese. Secure with toothpicks. In a large skillet, melt butter and add olive oil. Sprinkle chicken with salt and pepper and paprika, and brown both sides of chicken breast, then place in a shallow baking dish. Bake at 400* for 20-25 min.

While chicken cooks make sauce. In a small saucepan, combine the wine tomatoes, shallots, garlic and basil. Bring to a boil over medium-heat; and cook until reduced by half. Add cream and butter. Bring to a boil, then reduce heat, and let simmer until thickened. Serve over chicken.