Ingredients
4
4 servings
- •nonstick cooking spray
- •0.5 cup grated Parmesan cheese
- •0.25 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
- •0.25 teaspoon ground black pepper
- •4 thin slices mozzarella cheese
Instructions
- 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).
Nutritional Facts
Per 4 servings
- Calories: 270
- Carbohydrate: 13g
- Fat: 13g
- Fiber: 2g
- Protein: 27g
- Sugar: 3g
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