Cheddar Chicken With Shimeji Mushrooms Recipe

About this recipe

A savory and satisfying dinner featuring marinated chicken breasts, golden sherry, turkey bacon, and a topping of sautéed mushrooms and onions, finished with melted cheddar cheese.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 125 g White Shimeji Mushroom (Anabe)
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 150 g Spring Onion (Kandychi Path)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Butterfly 2 chicken breasts and place them into a Ziplock bag.
2. 2. Pour 1 cup of apple cider vinegar over the chicken and season lightly with 1/2 tsp salt. Seal the bag and marinate in the refrigerator for at least 2 hours.
3. 3. In a skillet over medium heat, sauté 1 cup of sliced mushrooms and 1 spring onion (thinly sliced) until tender, about 3 minutes. Transfer to a plate.
4. 4. Preheat a grill or electric griddle to about 300°F. Cook the marinated chicken breasts until the internal temperature reaches 160°F, flipping as needed. Cooking time will vary based on the size of the chicken breasts.
5. 5. Transfer the cooked chicken breasts to individual plates. Top each with the sautéed mushrooms and spring onions, followed by 1 slice of cheddar cheese.
6. 6. Microwave each plate for 20-30 seconds, or until the cheese is melted. Serve immediately.