Description
A play on the chain restaurant specialty of the same name – a bit healthier and just as satisfying!
Ingredients
- 2 skinless, boneless chicken breasts
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon butter
- 1 (8 ounce) package chopped white mushrooms
- ¼ cup chopped white onion
- 1 tablespoon Worcestershire sauce
- 1 pinch salt and cracked black pepper to taste
- 1 splash red wine
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
- Bake in the preheated oven for 15 minutes.
- 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 cracked black pepper. Reduce heat to medium-low to low; cook until tender
- 10 to 15 minutes.
- Pour mushroom mixture on top of the 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.
Prep Time: 10 mins
Cook Time: 43 mins
Total Time: 53 mins
Servings: 2