Thursday, October 25, 2012

Smothered Cheesy Chicken

So, in my ongoing challenge to live like I only have 30 days left, I've been making several changes in my life... of which involves cooking.

In my 50 years of living, it was very obvious that I was in what could only be referred to, as a "rut". I had a rather small collection of "go-to" recipes for dinner, and I'd recycle them, over and over, with little variety for the family. Bleh.

That's changed.

In the last week or so, I've challenged myself to step outside my comfort zone in the kitchen, and find some healthy recipes that the family will find delicious. For the most part, I've been pretty successful in this endeavor, and when I see clean plates and hear sighs of appreciation after dinner, I know that my efforts haven't been in vain.

I'll try to share some of these recipes when I can, for those who are interested. And stay tuned for future blog posts, when I discuss other ways that I've broken out of my rut...with some surprising results.

Today was a blustery, chilly day, so I opted for a comforting recipe that was surprisingly easy to make....

Smothered Cheesy Chicken...fresh out of the oven tonight!

Yum...delicious. When I make this again, I'm going to cut back a bit on the fresh parsley, and perhaps add a hint of lemon, to bring out the flavors even more....

Smothered Cheesy Chicken

4 boneless chicken breasts
olive oil
1/4 teaspoon dried oregano
sea salt & pepper to taste
3-4 oz sliced mushrooms
3 tablespoons fresh parsley, chopped
2 cups shredded Monterey Jack cheese (or 4 slices)

Preheat oven to 350 degrees. Place chicken in a lightly sprayed or oiled 8-by-8-inch glass baking dish. Brush with oil and sprinkle with oregano and season with salt and pepper. Divide mushrooms and parsley evenly among tops of breasts. Cover each with the shredded cheese. Bake, uncovered, until chicken is no longer pink in the center and cheese is melted, 35 to 40 minutes.



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