Baked Chicken Breasts With Gruyere Mushrooms Food

BAKED CHICKEN AND MUSHROOMS

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

CHICKEN AND MUSHROOMS

Steps:

• Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
• Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

CHICKEN BREASTS STUFFED WITH SPINACH AND MUSHROOMS

Steps:

• You will also need: large plastic food storage bags or waxed paper.
• Place breasts in the center of a plastic food storage bag or between 2 sheets of waxed paper.
• Pound out the chicken from the center of the bag outward with a mallet or a heavy skillet.
• Be firm and controlled with your strokes.
• Defrost spinach in the microwave.
• Transfer spinach to a kitchen or a piece of cheese cloth.
• Twist towel around spinach and wring it out until the spinach is very dry.
• Transfer the spinach to a medium size mixing bowl.
• Place a non-stick skillet over medium heat.
• When skillet is hot, add the butter, mushrooms, garlic and shallot.
• Season with salt and pepper, and saute 5 minutes.
• Transfer mushrooms, garlic and shallot to a food processor.
• Pulse to grind the mushrooms, and transfer to the mixing bowl, adding the processed mushrooms to the spinach.
• Add ricotta and grated cheese and nutmeg to the bowl.
• Stir to combine the stuffing.
• Return the skillet to the stove over medium-high heat.
• Place a mound of stuffing on each breast, and wrap and roll breast over the stuffing.
• Secure breasts with toothpicks.
• Add 3 Tablespoons of extra-virgin olive oil to the skillet.
• Add breasts to the skillet and brown on all sides, about 10 to 12 minutes.
• The chicken will cook quickly, because it is thin.
• Remove breasts.
• Add butter and flour to the skillet.
• Cook butter and flour 1 minute.
• Whisk in the wine and reduce for another minute.
• Whisk in the chicken broth, and then return the breasts to the skillet.
• Reduce the heat and simmer until ready to serve.
• Remove the toothpicks.
• Serve the breasts either whole, or slice on an angle and fan out on the dinner plates.
• Top the stuffed chicken breasts or sliced stuffed chicken breasts with generous spoonfuls of the sauce.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

BAKED MUSHROOM CHICKEN BREASTS

Steps:

• In a large skillet, saute mushrooms in 2 tablespoons butter until tender. Place chicken in a greased shallow 3-qt. baking dish; sprinkle with salt and pepper. Melt remaining butter; drizzle over chicken. Combine broth and sherry; pour over chicken. Spoon mushrooms over top. , Cover and bake at 400° for 20-25 minutes or until a thermometer reads 170°.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
• In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
• Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS

Steps:

• 1. Cut boned breasts into strips.
• 2. Marinate in egg and salt mixture for 1 hour.
• 3. Roll chicken in bread crumbs to coat.
• 4. Brown lightly in butter in small pan.
• 5. Transfer to 1 1/2 quart casserole.
• 6. Slice mushrooms over chicken.
• 7. Sprinkle cheese over mushrooms.
• 8. Pour chicken stock over all.
• 9. Bake in 350 degree oven for 30 minutes or until heated through.
• 10. Pour fresh lemon juice over casserole just before serving.

CHICKEN BREASTS W/ GRUYERE & SAUTEED MUSHROOMS

Steps:

• 1. Cut boned breasts into strips. Marinate in egg and salt mixture for 1 hour.
• 2. Roll chicken in bread crumbs to coat. Brown lightly in butter in skillet; transfer chicken with melted butter remaining in skillet to a 1 and 1/2 qt casserole. Spread the sliced mushrooms over the chicken. Sprinkle cheese over the mushrooms. Pour broth over all.
• 3. Bake at 350º for 30 minutes or until cooked through. Pour fresh lemon juice over casserole just before serving.

SAUTéED CHICKEN BREAST IN A MUSHROOM GRUYERE SAUCE

Steps:

• 1. PREP/PREPARE
• 2. THE CHICKEN
• 3. Gather your Ingredients (mise en place).
• 4. Cut the chicken breast in half.
• 5. Chef's Note: You could pound the chicken breast between two pieces of wax paper; however, I didn't like the texture the pounding gave to the chicken.
• 6. Add some salt, pepper, and cayenne to the flour, and mix to combine.
• 7. Sprinkle the chicken breasts with the flour (both sides).
• 8. Add the butter and olive oil, to a sauté pan, over medium heat.
• 9. After the foaming has subsided, give the pan a swirl to mix the oil and butter, and then add the chicken breasts.
• 10. Sauté until nice and golden, about 3 - 4 minutes per side.
• 11. Remove the chicken from the pan, and reserve.
• 12. THE SAUCE
• 13. Gather your Ingredients (mise en place).
• 14. Clean and slice the mushrooms in half.
• 15. Add the olive oil, and butter, and swirl until melted and incorporated.
• 16. Add the mushrooms, and sauté until they soften and begin to lose their liquid, about 7 - 10 minutes.
• 17. Add the garlic, and continue to sauté for an additional minute.
• 18. Deglaze the pan with the chicken stock (or wine).
• 19. Add the thyme leaves, and bring the liquid to a simmer.
• 20. Add the chicken back to the pan.
• 21. Cover and allow to lightly simmer for 15 minutes.
• 22. Once more remove the chicken and reserve.
• 23. Add the cream, and the cheese to the pan.
• 24. Reduce heat to medium-low, and stir until the cheese has completely melted into the stock.
• 25. Continue to simmer and stir until the liquid is reduced by about half, about 15 minutes.
• 26. Chef's Note: As the sauce reduces it will thicken, so stop the reduction process when the sauce achieves the thickness you desire.
• 27. Return the chicken to the pan, and simmer until heated through, about 1 minute.
• 28. PLATE/PRESENT
• 29. Serve over pasta, or with a side of mash potatoes, or veggies. Enjoy.
• 30. Keep the faith, and keep cooking.

GRUYERE CHICKEN

Steps:

• Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
• Dust the breasts with the flour, shaking off any excess.
• Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
• Transfer to a lined baking tray and cover with foil.
• Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
• Add the cream and brandy and bring to the boil.
• Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
• Spoon the sauce over the chicken and top with the cheese.
• Place under a hot grill until cheese melts and begins to brown.

ROLLED CHICKEN BREASTS

Steps:

• Pound chicken breasts to flatten.
• Mix salt, pepper and paprika; sprinkle on chicken.
• Mix Gruyere cheese with the next 5 ingredients.
• Saute shallots in 2 TBS butter 1 minute; add mushrooms, saute for 3 minutes.
• Using a slotted spoon, remove mushroom mixture from pan.
• Place 1 slice prosciutto on each chicken breast half.
• Spread Gruyere cheese mixture over the prosciutto.
• Fold the sides in and roll up; secure with toothpicks.
• Brown chicken in 3 TBS butter; place chicken in greased 8 inch square baking dish.
• Bake at 350° for 15 minutes; remove and keep warm.
• Add remaining 3 TBS butter to skillet; stir in flour until smooth.
• Cook and stir for 1 minute; slowly add sherry.
• Cook and stir until thickened.
• Add mushroom mixture; stir well.
• Pour over chicken, return to oven; bake another 10 minutes.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

GRUYERE CHICKEN

Steps:

• Melt 3 T of butter or margarine in a skillet.
• Add the onion; cover and cook slowly until soft but not brown.
• Remove skillet from heat.
• Mix the cheese, stuffing mix, and paprika together.
• Rinse the chicken pieces in cold water and pat dry with paper towels.
• Lightly sprinkle the breasts with salt and pepper.
• Spread half of the cooked onion in the bottom of a 2 quart square baking dish.
• Add the chicken, and top with the remaining with onion.
• Cover with the cheese and stuffing mix.
• Combine the white wine and chicken broth, and pour over casserole.
• Dot with remaining 2 T of butter.
• Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned.
• If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes.
• The chicken should be tender with no pink remaining.
• Let stand for 10 minutes before serving.
• This recipe is doubled easily.

AMARETTO CHICKEN

Steps:

• Melt 1/4 cup of the butter in a large skillet over medium heat. Brown chicken in butter quickly, and remove to a 9 x 13-inch baking dish.
• Add remaining 1/4 cup butter to skillet and brown the green onion and mushrooms with the garlic and tarragon. Pour this sauce over the chicken breasts.
• Preheat oven to 350°F.
• Heat the craem, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.
• Bake for 40 minutes or until chicken is cooked through.