Portobello Crusted Chicken With Warm Red Bliss Potato Salad Recipes

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HOLIDAY BLISS POTATO SALAD



Holiday Bliss Potato Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

6 eggs
2 pounds red bliss potatoes, quartered
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons jarred pickle relish, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons salt
1/4 cup chopped green onions
1 tablespoon chopped parsley leaves
Freshly cracked black pepper

Steps:

  • Put the eggs in a saucepan, with water to cover, and add a pinch of salt. Cover and bring to a boil over medium heat. Remove the saucepan from the heat and allow it to sit for 10 minutes. Remove the eggs from the water and shock in an ice bath until cool. Peel and chop the eggs on a cutting board and put into a medium bowl. Set aside.
  • Add the potatoes to a medium pan and cover with water. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
  • In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley. Add eggs and cooled potatoes. Toss together and add black pepper, to taste.

ROASTED CHICKEN & NEW POTATO SALAD



Roasted chicken & new potato salad image

Throw together a lovely summery roasted chicken and new potato salad - good source of vitamin C

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 25m

Number Of Ingredients 7

500g bag new potato , halved if large
1 ready-roasted chicken , about 900g
150g pot low-fat yogurt
1 tbsp clear honey
handful tarragon leaves, roughly chopped
225g bag salad leaves
4 roasted red peppers from a jar, sliced

Steps:

  • Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it's fine if they're still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
  • Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.

Nutrition Facts : Calories 440 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.48 milligram of sodium

CHICKEN PORTOBELLO WITH MASHED RED POTATOES



Chicken Portobello with Mashed Red Potatoes image

Try this family-friendly chicken and mashed potato dish any night of the week. The comforting sauce pairs perfectly with both the chicken and creamy mashed potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 pounds red potatoes, cubed
1/4 cup all-purpose flour
1-1/4 teaspoons salt, divided
1-1/4 teaspoons rubbed sage, divided
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
3/4 pound sliced baby portobello mushrooms
1 package (8 ounces) cream cheese, softened, divided
1-1/4 cups chicken broth, divided

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Meanwhile, in a large resealable plastic bag, combine flour, 1 teaspoon salt, 1 teaspoon sage, thyme and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a thermometer reaches 165°. Remove and keep warm., In same skillet, saute mushrooms until tender. Reduce heat; add 6 ounces cream cheese, 1 cup broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture.

Nutrition Facts : Calories 604 calories, Fat 31g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 939mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 45g protein.

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

PORTOBELLO-SPINACH SALAD



Portobello-Spinach Salad image

This salad could make a great entree as well as a side. The combination of the onions and the portobello mushrooms is so delicious, further enhanced by the flavorful dressing.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 14

4-1/2 teaspoons balsamic vinegar
2 tablespoons plus 1-1/2 teaspoons olive oil
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons Dijon mustard
1 small garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 large portobello mushroom, sliced
1 small onion, thinly sliced
1 tablespoon olive oil
2 cups fresh baby spinach
1/2 cup cherry tomatoes, halved
2 tablespoons crumbled Gorgonzola cheese

Steps:

  • In a small bowl, whisk the first seven ingredients; set aside., In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 290 calories, Fat 26g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 367mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

RED BLISS POTATO SALAD WITH GORGONZOLA AND WALNUTS



Red Bliss Potato Salad with Gorgonzola and Walnuts image

Mayo-free potato salad combines new potatoes with gorgonzola, walnuts and other fresh ingredients. Using champagne vinegar is key for the dressing.

Provided by Christine R

Categories     No Mayo Potato Salad

Time 1h45m

Yield 6

Number Of Ingredients 10

½ cup walnuts
12 small red new potatoes, halved
1 large Granny Smith apple - halved, cored and thinly sliced
1 small red onion, halved and thinly sliced
½ cup crumbled Gorgonzola cheese
¼ cup extra-virgin olive oil
¼ cup champagne vinegar, or as needed
1 tablespoon chopped fresh basil
salt to taste
white pepper to taste

Steps:

  • Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 30 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
  • Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Rinse under cold water, and place in large bowl. Refrigerate until cold.
  • Combine apples, onion, cheese, and walnuts with cooled potatoes. Whisk together the olive oil, vinegar, basil, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss to coat. Serve chilled.

Nutrition Facts : Calories 363.7 calories, Carbohydrate 40.1 g, Cholesterol 15 mg, Fat 19.9 g, Fiber 5.6 g, Protein 8.5 g, SaturatedFat 4.5 g, Sodium 152.7 mg, Sugar 5.9 g

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