We are ending March on a high note! The blog has only been in existence for a month now, and so far, so good! I have been anxiously awaiting feedback, and have started to receive it, please keep your comments coming! I've put it out there numerous times that if you have a recipe that you would like to share, don't hesitate! I am so pleased to present the blog's first contributing writer!
I have known Melissa for going on 2 decades now. She is a fellow Mommy, to a 9 month old boy. She, like me, only wants to provide the best meals for her family. As we all know, home-cooked is really the best way! She has very graciously decided to share a recipe that I can't wait to try out for my son. He hasn't tried mushrooms yet, but since it is all cooked on top of the cutlet, I can't imagine a better way of introducing mushrooms to him. Of course, as I try out this recipe multiple times, I may or may not add notes, which will be italicized. In the future, I encourage all of you to share your favorite family-friendly recipes, and I hope Melissa will contribute again! So without further adieu...
Melissa's Chicken Cutlets with Fresh Spinach and Mushrooms and melted Mozzarella Cheese
4 chicken breast cutlets (3 ounces each)
2 tablespoons flour
1 tablespoon olive oil
1/2 cup chopped mushrooms
3 scallions, thinly sliced
2 cloves garlic, minced
3/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound spinach, stemmed
1/2 cup shredded part-skim mozzarella (2 ounces)
1. Dredge the chicken in the flour, shaking off the excess. Preheat the broiler.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a plate.
3. Add the mushrooms, scallions, oregano, salt, and pepper, and cook, stirring frequently until the mushrooms are soft, about 5 minutes.
4. Add the spinach, cover, and cook until the spinach has wilted, about 3 minutes.
5. Place the chicken on the broiler pan. Top the chicken with the spinach-mushroom mixture. Sprinkle the mozzarella on top and broil 4 to 6 inches from the heat until the cheese has melted, about 2 minutes.
2 tablespoons flour
1 tablespoon olive oil
1/2 cup chopped mushrooms
3 scallions, thinly sliced
2 cloves garlic, minced
3/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound spinach, stemmed
1/2 cup shredded part-skim mozzarella (2 ounces)
1. Dredge the chicken in the flour, shaking off the excess. Preheat the broiler.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a plate.
3. Add the mushrooms, scallions, oregano, salt, and pepper, and cook, stirring frequently until the mushrooms are soft, about 5 minutes.
4. Add the spinach, cover, and cook until the spinach has wilted, about 3 minutes.
5. Place the chicken on the broiler pan. Top the chicken with the spinach-mushroom mixture. Sprinkle the mozzarella on top and broil 4 to 6 inches from the heat until the cheese has melted, about 2 minutes.
Makes 4 servings
I make brown rice on the side
I make brown rice on the side
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