This baked chicken is easy and quick enough to serve on a busy weeknight to your family and impressive enough to serve to dinner guests. It's very flavorful with chicken onions, mushrooms, smoked Spanish paprika and then all topped with melted mozzarella
6 boneless, skinless chicken breasts (about 2 1/2 lb.)
1 1/2 t. smoked Spanish paprika
2 T. butter
16 oz. sliced mushrooms
1/2 c. sherry cooking wine
2 onions, sliced
6 cloves garlic, minced
1 t. salt
1/2 t. pepper
1 1/2 c. shredded mozzarella cheese
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
Arrange chicken in a single layer in the prepared baking dish; sprinkle paprika evenly over chicken.
Bake 15 minutes.
Meanwhile, in a large skillet over medium heat, add butter and mushrooms; sauté 5 minutes; add sherry, onion, garlic, salt and pepper; bring to a boil. Pour onion mixture over chicken.
Bake 15 minutes or until chicken juices run clear.
Top chicken with mozzarella cheese.
Bake 5 minutes or until cheese is melted.
6 servings.
PT0M