Smoth­ered Chicken

TAKES: 20 min. MAKES: 4 serv­ings

Simple & Delicious - - FAST CASUAL - —Penny Wal­ton, Wester­ville, OH

Fire up the skil­let. With smoky ba­con, meaty mush­rooms and a blan­ket of melted cheese, these ten­der chicken breasts are sure to be­come a quick, com­fort­ing fam­ily fa­vorite.

4 bone­less skin­less chicken breast halves (5 oz. each)

1/4 tsp. sea­soned salt

1/4 tsp. gar­lic pow­der

3 tsp. canola oil, di­vided

1 cup sliced fresh mush­rooms

1 cup shred­ded Mex­i­can cheese blend

4 green onions, chopped 6 ba­con strips, cooked and chopped

1. Pound chicken breasts to 1/4-in. thick­ness. Sprin­kle with sea­son­ings.

2. In a large non­stick skil­let, heat 1 tsp. oil over medium-high heat; saute the mush­rooms un­til ten­der, 2-3 min­utes. Re­move from pan.

3. In same pan, cook chicken breast halves in re­main­ing oil un­til bot­tom is browned, about 4 min­utes. Turn chicken; top with mush­rooms and re­main­ing in­gre­di­ents. Cook, cov­ered, un­til chicken is no longer pink, 4-5 min­utes.

PER SERV­ING 363 cal., 21g fat (7g sat. fat), 116mg chol., 555mg sod., 3g carb. (1g sug­ars, 1g fiber), 40g pro.

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