Come along for the Ride!

I am so glad you are here. Stay with us as we travel everywhere. I hope you will enjoy the ride.

Tuesday, April 2, 2013

Mushroom Salad with Cheese Crusted Chicken

Pops and I are headed to Raleigh, NC. There is a popular restaurant there that features a recipe similar to this one.
I have changed this recipe to make it acceptable for Pops and I to eat on this diet.

Mushroom Salad with Cheese-Crusted Chicken

1 pound mushrooms, thinly sliced
1/2 cup baby spinach leaves, torn
1/4 cup olive oil
1/4 cup fresh lemon juice
3 garlic cloves, finely chopped
Sea salt, freshly ground pepper
4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
2 tablespoons mayonnaise
1/2 cup Parmesan Cheese
Toss first 5 ingredients in a medium bowl. Season generously with salt and pepper. Let stand at room temperature, tossing often, until mushrooms soften, 20—30 minutes.
Meanwhile, preheat oven to 500°. Line a rimmed baking sheet with foil; set a wire rack inside. Season chicken with salt and pepper; place on rack. Spread mayonnaise on chicken; sprinkle with cheese.
Bake for 5 minutes. Turn on broiler. Broil until chicken is cooked through and cheese is golden brown, about 5 minutes. Serve with salad.

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