Chicken Portobello With Mashed Red Potatoes Recipes

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CHICKEN BREASTS WITH PORTABELLA MUSHROOMS



Chicken Breasts With Portabella Mushrooms image

Make and share this Chicken Breasts With Portabella Mushrooms recipe from Food.com.

Provided by noway

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, halved
1/4 cup seasoned bread crumbs
1/4 cup parmesan cheese, freshly grated
1 egg, beaten
1 small shallot, chopped
1 tablespoon olive oil
2 portabella mushrooms, sliced
1 tablespoon parsley, chopped
1/4 teaspoon black pepper
4 slices mozzarella cheese

Steps:

  • Preheat oven to 425°F.
  • Mix together bread crumbs and Parmesan cheese in a shallow dish.
  • In a small bowl, beat egg.
  • Dip chicken in egg and then breadcrumb mixture.
  • Place chicken in baking dish sprayed with nonstick cooking spray.
  • Heat olive oil over medium high heat in skillet. Add shallot and saute until soft.
  • Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
  • Top chicken with mushroom mixture evenly divided over each piece. Place mozzarella slice evenly over each piece.
  • Bake at 425F for 20 minutes or until juices run clear from chicken.

Nutrition Facts : Calories 269.8, Fat 14.1, SaturatedFat 6, Cholesterol 115.5, Sodium 468.2, Carbohydrate 9, Fiber 1.1, Sugar 1.6, Protein 26.2

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS



Chicken Breasts with Portobello Mushrooms image

This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!

Provided by PWSCHWARTZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 10

nonstick cooking spray
½ cup grated Parmesan cheese
¼ 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
¼ teaspoon ground black pepper
4 thin slices mozzarella cheese

Steps:

  • 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).

Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g

VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS



Vegetarian Chicken-Fried Portobello Mushroom Steaks image

Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).

Provided by Food Network Kitchen

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 27

1 cup milk
2 large eggs
Vegetable oil, for frying
Mashed potatoes, for serving
Vegetarian Gravy, recipe follows, heated
4 extra-large portobello mushrooms, stemmed (do not remove gills)
Kosher salt
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Freshly ground black pepper
Sliced fresh chives or scallions, for garnish, optional
1 medium onion, quartered
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
3 cloves garlic, crushed
1 teaspoon vegetable oil
Kosher salt
1 ounce dried shiitake mushrooms (about 1 heaping cup)
6 sprigs thyme
2 sun-dried tomatoes
2 tablespoons low-sodium soy sauce
1 dried bay leaf
4 tablespoons unsalted butter
6 fresh sage leaves
1/3 cup all-purpose flour
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

  • Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
  • Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
  • Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
  • Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
  • While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
  • Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
  • Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
  • Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
  • Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
  • Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
  • Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.

PORTOBELLO CRUSTED CHICKEN WITH WARM RED BLISS POTATO SALAD



Portobello Crusted Chicken with Warm Red Bliss Potato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons balsamic vinegar
1 lemon, juiced
2 garlic cloves, crushed with the side of a knife blade and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup olive oil
2 portobello mushrooms, cleaned, trimmed and gills removed with the tip of a spoon
4 (8-ounce) chicken breasts, halved
1 red onion, sliced
8 tablespoons butter (1 stick), cubed
1 cup bread crumbs
2 fresh sage leaves, finely minced
2 tablespoons minced fresh flat-leaf parsley, plus more for garinsh
1 tablespoon minced fresh thyme leaves (from about 3 or 4 large sprigs)
Salt and freshly ground black pepper
4 large potatoes, peeled and cut into uniform 1/4-inch thick pieces
1/2 pound bacon strips
1 tablespoon balsamic vinegar
1 tablespoon minced fresh dill
1 tablespoon stone-ground mustard
1 tablespoon honey
1/8 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup olive oil
4 scallions, white and tender green parts only

Steps:

  • To make the marinade:
  • Add the vinegar and lemon juice to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender running add the olive oil in a slow thin stream.
  • Place the mushrooms and chicken breasts in separate nonreactive bowls suitable for marinating and pour half of the marinade mixture over the contents of each container. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours.
  • Begin making the warm potato salad. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry the bacon and drain on paper towels. Add the balsamic vinegar to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill, mustard, honey, pepper, and salt. Leaving the blender running, add the olive oil in a slow thin stream. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat.
  • Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest.
  • Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
  • Preheat oven to 425 degrees F.
  • In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste. Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes.
  • Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.

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