4 boneless, skinless chicken breast halves
1 (10 ounce) package frozen green peas, thawed and drained
2 tablespoons margarine
1 tablespoon olive oil
1/4 cup water
2 teaspoons Italian seasoning
1/4 cup sliced fresh mushrooms
Preheat oven to 400 degrees F (200 degrees C).
Melt the margarine in a large nonstick skillet over medium heat. Stir the garlic, lemon juice and parsley into the skillet and saute for about 5 minutes; mix together then add chicken breast halves. Cover the pan tightly with foil.
Place the peas in the pan, then pour the olive oil over them. Sprinkle with kosher salt and the salt and pepper to taste.
Bake uncovered at 400 degrees F (200 degrees C) for 45 minutes. Add mushrooms, cook 3 minutes. Press mushrooms onto the chicken breast halves. Cook 10 minutes.
Remove foil from the chicken breast halves. Braise chicken breasts for 5 minutes in the preheated oven. Remove chicken breasts and place them on foil. Brush with margarine and sprinkle with Italian seasoning.
Bake uncovered at 400 degrees F (200 degrees C) for 10 minutes or until chicken is no longer pink and juices run clear.