Here's a fun fact about mushrooms: did you know that they're one of the few plant foods that contain vitamin D? If they are irradiated, or exposed to ultraviolet light, they have even more. Apparently, cooked mushrooms also contain more of the vitamin than eating them raw. If you eat one serving of an irradiated and grilled portabella mushroom, for example, you could be getting more than half of the vitamin D that you need in one day! Regardless, I wouldn't recommend depending entirely on mushrooms for your vitamin D needs (even if it is tasty!). It's best to get them from a variety of foods.
For the main star of my dinner on Tuesday, I got my inspiration from a Hasselback chicken recipe on Proper Tasty. (If you don't already follow these Tasty pages on Facebook, I recommend it. You will sit there and drool.) My chicken breasts ended up being too thin to make deep slits. I was only able to make about two slits and had to cut down and then horizontally to be able to fit anything inside of it. It may have not looked like the Tasty video, but it tasted fantastic! The mushrooms also complimented the chicken perfectly.
- 2 chicken breasts, boneless and skinless
- 1/2 cup crumbled feta cheese
- 3/4 cup shredded mozzarella cheese
- 1 cup baby spinach, rinsed
- Salt and pepper to taste
- 1 T butter
- Preheat oven to 400 degrees F.
- Melt butter on stove on medium heat.
- Add baby spinach. Cook, mixing around in butter, until wilted.
- Add feta cheese and mix immediately with spatula (it will melt instantly). Quickly pour mixture onto plate and put aside.
- Sprinkle chicken breasts with salt, pepper.
- Using a sharp knife, make 3-4 deep slits (short-wise; not long-wise) across the chicken breast. (Don't cut all the way through the chicken; cut about 3/4 of the way through.) Evenly distribute spinach-cheese mixture into slits.
- Evenly distribute shredded mozzarella cheese across the top of each chicken breast.
- Put in oven for 25-30 minutes or until cooked through.
Easy Sauteed Mushrooms
- 1 package baby bella mushrooms, sliced (if not pre-sliced, prep mushrooms by wiping off dirt with paper towel, remove stems, and slice lengthwise).
- 1-2 T butter or olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Melt butter/heat oil in pan on stove.
- Add mushrooms and spices.
- Cook about 10-15 minutes, gradually moving around with spatula. If mushrooms appear dry, they may need more butter or oil.
- All done!