Autumn Chicken Breasts
4 T. olive oil
1/2 onion, small one, diced
1 1/2 C. shitake mushrooms, diced
salt and pepper
2 garlic cloves, crushed
6 oz. baby spinach
1/4 C. flavored breadcrumbs
1/4 C. romano cheese, grated
1-2 T. tomato, diced
4 chicken breasts, skinless, boneless, pounded flat
Heat the oil in a saute pan. Add the onions and the mushrooms, season with the
salt and pepper and cook until they wilt down. Add the garlic and spinach and
toss with tongs until the spinach wilts down. Turn off the flame, add the
breadcrumbs, the grated cheese and the tomato, stir to combine and set aside.
Lay out the flattened chicken breasts. Spray with the aerosol
oil, season with some salt and pepper and divide the spinach and mushrooms mix
evenly among them. Roll them up and lay in a greased baking pan, seam side down.
Spray with more oil and season with additional salt and pepper. At this point,
these can be covered and refrigerated until it's time to cook.
To cook, preheat an oven to 350 degrees, unwrap the breasts
and cook for 25-30 minutes. Remove from the oven, slice, overlap them on a
serving plate and present to your family and friends.
Almost any type of mushrooms will work in this recipe.