CHICKEN, MUSHROOMS AND CHEESE
Serves 6 to 8
Serves 6 to 8
Ingredients
salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1 tbsp minced garlic
1 (500-gram pack) MAGNOLIA CHICKEN BREAST FILLET
Mushroom Sauce:
2 cups sliced assorted mushrooms (Shiitake, abalone, oyster, button)
1 tbsp minced garlic
1/4 cup olive oil
salt and ground black pepper to taste
1/2 cup grated MAGNOLIA QUICKMELT CHEESE
Procedure
Pound chicken breast fillets into thin pieces. Add garlic, olive oil and season with salt and pepper. Pan grill chicken over moderate heat until cooked through. Place on a baking dish and set aside.
In a pan, heat oil. Saute garlic and mushrooms. Season with salt and pepper. Place mixture on top of chicken. Sprinkle grated cheese on top and bake at 350 F for 8 to 10 minutes.
salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1 tbsp minced garlic
1 (500-gram pack) MAGNOLIA CHICKEN BREAST FILLET
Mushroom Sauce:
2 cups sliced assorted mushrooms (Shiitake, abalone, oyster, button)
1 tbsp minced garlic
1/4 cup olive oil
salt and ground black pepper to taste
1/2 cup grated MAGNOLIA QUICKMELT CHEESE
Procedure
Pound chicken breast fillets into thin pieces. Add garlic, olive oil and season with salt and pepper. Pan grill chicken over moderate heat until cooked through. Place on a baking dish and set aside.
In a pan, heat oil. Saute garlic and mushrooms. Season with salt and pepper. Place mixture on top of chicken. Sprinkle grated cheese on top and bake at 350 F for 8 to 10 minutes.
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