Mushroom cheese chicken (microwave)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Stick butter | |
| 12 | Fresh mushrooms, sliced | |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Garlic powder |
| 1 | tablespoon | Worcestershire sauce |
| 1½ | cup | Spaghetti sauce with mushrooms |
| 2 | Chicken breasts, boneless and skinless | |
| 2 | slices | Jarlsberg cheese |
| 2 | slices | Swiss cheese |
Directions
Melt butter in a nonstick skillet over medium-high heat and saute mushroom slices. Stir frequently while adding onion and garlic powders and Worcestershire sauce. Cook for 5 to 7 minutes until mushrooms are soft and caramel brown. Remove from skillet and pat with paper towels to remove excess fat.
Put ¾ cup of the sauce on the bottom of a casserole dish. Top with chicken, a layer of cooked mushrooms, spaghetti sauce and the cheeses.
Cover and microcook on HIGH for 8 minutes. Turn the dish 180 degrees and microcook on HIGH for 3 to 4 more minutes. Cut into the chicken to be sure it is done. Cooking time will vary with the oven wattage and the temperature of the ingredients.
Allow the chicken to stand covered while cooking your choice of vegetables according to the package directions. Drain excess grease from the chicken before serving.
Makes 2 or 3 servings.
Posted by Fred Peters.