Ingredients
2
2 servings
- •2 skinless, boneless chicken breasts
- •1 teaspoon dried oregano
- •0.25 teaspoon cayenne pepper
- •1 pinch salt and ground black pepper to taste
- •1 tablespoon butter
- •1 (8 ounce) package chopped white mushrooms
- •0.25 cup chopped white onion
- •1 tablespoon Worcestershire sauce
- •1 splash red wine
- •1 pinch salt and cracked black pepper to taste
- •0.5 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Coat both sides of chicken with oregano and cayenne pepper and place on a baking sheet. Season with salt and black pepper.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
- Pour mushroom mixture on top of chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.
Nutritional Facts
Per 2 servings
- Calories: 302
- Carbohydrate: 9g
- Fat: 14g
- Fiber: 2g
- Protein: 35g
- Sugar: 4g
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