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Thursday, April 7, 2011

Mushroom and Swiss Chicken

This is inspired by a recipe I saw on I did a few tweaks to it because it is a healthy recipe and needed a bit more flavor.

Here is the 'improved' (but still healthy!) version.


4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun seasoning
1 cup chopped green onion
1 (8-ounce) package slice fresh mushrooms
4 slices Swiss cheese


1) Combine olive oil and garlic in a small bowl.

2) Dip chicken breasts in mixture until each piece is completely coated.

3) Sprinkle red wine vinegar and Cajun seasoning on each chicken breast.

4) Store chicken pieces in Ziploc bag and place in freezer overnight.

5) Preheat oven to 350 degrees F.

6) Place thawed chicken breasts in a lightly-greased 9x13 baking dish.

7) Bake at 350 degrees F for 30 minutes.

8) Remove chicken from oven and sprinkle with chopped green onions and sliced mushrooms until well-covered. Sprinkle with more olive oil and red wine vinegar to keep the meat moist.

9) Return dish to oven for 15 to 20 more minutes.

10) Remove dish from oven and place one slice of Swiss cheese on each piece of chicken. If you are going for something healthier, you can put shredded mozzarella cheese instead.

11) Place dish one last time in the oven for about five minutes so that the cheese will melt nicely. Serve immediately.

I served this with stir-fried vegetables.

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