1 pound portobello mushrooms
1/4 teaspoon vegetable oil
1 pound chicken breast meat - cut into pieces
1/2 cup dry bread crumbs
1/2 cup fresh lemon juice
1/2 cup honey
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon lemon zest
1/4 teaspoon salt
Drizzle one tablespoon of oil over the mushrooms and place into the pan. Slice into 1/4 inch slices. Spread bread crumbs around the edges of the slices. Cover with foil and refrigerate slices for at least 1 hour.
Heat one tablespoon oil in a large skillet over medium high heat. Slowly cook and stir chopped mushrooms and oil for about 10 minutes until starting to expand.
Melt chicken and brown over high heat. Season with lemon juice and honey. Season with flour, baking powder, lemon zest and salt. Place coated slices in a large glass dish and remove foil. Drizzle chicken mixture over mushrooms layers. Top with scrambled eggs and ladle mushrooms over corn meal layer while continuing to pour the lemon juice mixture over the mushrooms. Cover and refrigerate left over chicken mixture for 2 to 3 hours.
enjoy
This was superquick and easy! I didn't really cook it in a blender as I eat controversial beans (I t wanted to give it a pass with no mold anyway but it deviated drastically from the recipe). It was all right in the blender though -- thank you!
way to much sugar Adding just 3 tbs of raisins per shot seemed way too much sugar. Plus my cranberries were pretty old and dry I was thinking of pressing them out with newspaper, but I ended up leaving them out and just throwing the raisins in at the end.
I made this for a Christmas dinner, and it was fairly quick and easy to assemble, so I wouldn't say it was anything special, but it was certainly healthy... I used honey mustard, if that's what I had. To make it more delicious, I would definitely use a dressing, instead of balsamic. It did it's own thing with the cornmeal, so I never knew what I was in for. Oh, I also threw in garlic cloves and in some fresh parsley I baked, served over nice bread.
Delicious!!! I added a diced tomato and some minced garlic. The graham cracker crumbs I used were great - I used dried, generic bread crumbs. My only mistake was using a 10 slice bag to bring the baguette slices up to height. After following these directions I had to reduce the size of the baguette slices to 3/4" and they were still delicious. My only negative comment is that 1/3 of the baked potato is missing, as the other half is stuck to the bottom. I have also baked breaded shrimp and bacon before and never had this problem.
I used this recipe as a base to get an idea of what I should taste like. The roasted garlic and the honey I added to the sour cream made this different, but tasted good nonetheless. I could taste the olive oil and butter in the brie I marinated and so I added a bit more salt to taste. Next time I would like to try this with a little more body and some fresh grated parmesan cheese. However, this was a quick and easy main dish to make and carried all season.
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