Baked Chicken Breasts with Mushrooms


¼ cup olive oil.

1 garlic cloves, crushed.

1 tsp Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 whole boneless skinless chicken breasts, halved

1 cups fresh breadcrumbs

¼ cup parmesan cheese

¼ cup chopped fresh parsley

6 large portobello mushrooms.



Mix the oil, garlic, Worcestershire sauce, mustard and lemon juice together in a sealable container, seal and leave in the fridge overnight. Shake occasionally. Combine the bread crumbs, parmesan and parsley in a dish and set aside.



Preheat oven to 180. Dip the breasts in the  oil mixture then roll in the crumb mix until they are well coated, then place them on an oiled baking dish. If you have any of the breadcrumb mix left over, use it to stuff the mushrooms. Arrange the mushrooms around the chicken and sprinkle with salt. Pour any remaining oil over all, adding more oil if need be. Bake for 45 minutes and serve immediately.


Serve with: New potatoes and ratatouille.


Serves: 2.

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