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RECIPE OF THE MONTH OF JUNE

MUSHROOM BRUSCHETTA CHICKEN SKILLET


INGREDIENTS:

1 lb/450 g mixed fresh mushrooms (white button, shiitake, cremini), coarsely chopped
1 onion, finely chopped
1/4  cup  Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 clove garlic, minced
1 c.  tsp. chopped fresh thyme
1 lb/450 g 4 Reuven boneless skinless chicken breasts
 1/2  cup Mozzarella cheese

                                                                                    

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1


PREPARATION:

  • Cook mushrooms and onions in large nonstick skillet on medium-high heat 10 min., stirring occasionally.
  • Add dressing, garlic and thyme; cook 5 to 7 min. or until mushrooms are tender, stirring frequently. Transfer to bowl; cover to keep warm. Add chicken to skillet; cook 5 min. on each side or until done (170ºF).
  • Top chicken with mushrooms and cheese; cover. Cook 2 to 4 min. or until cheese is melted; sprinkle with chives.
  • Serve with a mixed green salad.
  • 4 servings

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