four boneless, skinless chicken breasts
Taste the salt and freshly ground black pepper; use two tablespoons olive oil.
Slice eight ounces of button or cremini mushrooms.
One minced clove garlic
One cup Caesar salad dressing.
half a cup sour cream
One half-cup grated Parmesan cheese
half a teaspoon Worcestershire sauce
One cup grated mozzarella cheese
Two teaspoons chopped fresh parsley, for garnish
directions
Set your oven to 375°F (190°C). Sear the chicken breasts with salt & pepper.
Add the olive oil and brown the chicken breasts on both sides until golden, approximately 3 to 4 minutes each side in a large pan set over medium-high heat. Arange the browned chicken on a baking sheet.
Add the sliced mushrooms to the same pan and sauté until soft and their moisture has escaped. Add the minced garlic just at the final minute of cooking. Over the chicken in the baking dish scatter the mushrooms
Whisk the Caesar dressing, sour cream, Parmesan cheese, Worcestershire sauce in a bowl until well mixed. Spoon this creamy sauce over the baking dish’s chicken and mushrooms.
5. Top with the shredded mozzarella distributed equally.
Bake until the chicken is cooked through and the sauce is bubbling, 25 to 30 minutes in the preheated oven.
7. Take out of the oven and leave to rest for a few minutes before presenting. Accompanies the freshly cut parsley.
Variations & Advice: Experiment with Greek yogurt rather than sour cream in a smaller scale.
If you want more heat, toss the sauce mixture with a few red pepper flakes.
She said: For extra nutrition, put kale or spinach under the chicken in the meal.
In particular, – To have an even more handmade touch, don’t hesitate to create your own Caesar dressing.
The following: To guarantee equal cooking, either cut the chicken breasts horizontally to produce thinner fillets or pound them to an even thickness.
One could say that Leftovers may be gently warmed in the oven or microwave; they store well in the refrigerator for several days.
