Today’s recipe for Asiago Chicken is one that I made awhile ago. This recipe is so quick and easy, but it tastes like you spent hours slaving over a hot oven. And, to me… that makes it a perfect recipe. (Don’t be telling anyone my secret!) There are several version of Asiago Chicken, but I like this one because its baked. And, oh so gooey with all the Asiago cheese and mushrooms. My mouth is watering!
Baked Asiago Chicken & Tickle My Tastebuds #9
- 4 boneless skinless chicken breasts
- 1 carton sliced mushrooms cleaned
- Salt & Pepper to taste
- 1/2 cup shredded Asiago cheese
Place one chicken breast between two pieces of plastic wrap or wax paper. Pound with a mallet or rolling pin until about 3/4 inch thick. Repeat with remaining chicken breasts.
Arrange chicken in 9 x 13" baking dish sprayed with cooking spray. Bake at 400 degrees for 25 minutes, or until juices run clear.
Meanwhile, in medium, non-stick skillet over medium heat, saute mushroom slices until tender. Remove from heat and set aside.
When chicken is cooked, remove pan from oven. Season with salt and pepper.
Evenly divide mushrooms among the chicken breasts and then top each breast with 1/8 cup Asiago cheese.
Place pan in oven to melt cheese, approximately 2 minutes.
Nutrition calculated for guidance only. Please recalculate using your specific ingredients.