Mushroom Chicken Paillard
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photos by Dane Feldman.

In the spirit of continuing to share recipes that are even more health-focused than usual, I thought it best to post this one. This dish is heavy on leafy greens and includes a solid amount of lean protein, thanks to both the spinach and the chicken.

Aside from the health benefits, what I like most about this recipe is that while it offers an opportunity for great presentation (the mushrooms look nice on top of the chicken as does the chicken on the greens), it also offers some wriggle room for laziness because it doesn’t require much in the way of prep work.

What you’ll need:
3 boneless chicken breasts, trimmed and pounded
10 oz baby bella mushrooms, chopped
3 scallions, chopped
1 tbsp garlic, chopped
1 tbsp basil, dried
1 tbsp southwest seasoning
Olive oil
Arugula
Spinach

Directions:
Brine the chicken and preheat the oven to 450.

Combine the mushrooms, two scallions, basil, half of the garlic, southwest seasoning, and some olive oil in a bowl. Mix well.

Lay the chicken out on a cookie sheet and drizzle olive oil on top. Spoon the mushroom mixture over the chicken.

Bake for 20-25 minutes, or until the chicken is cooked through and the mushrooms are browned.


When the chicken is almost done cooking, saute the remaining scallion and garlic in olive oil. Add spinach and arugula to the pan and let it wilt.


Then, plate the chicken over the arugula and spinach to serve.

Dish this entree while you drink this cocktail.

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