Cheese Torte With Chicken And Mushroom Recipes

EASY BAKED CHEESY MUSHROOM CHICKEN

Steps:

• Preheat oven to 375 degrees. Salt and pepper chicken breasts and evenly season with Italian seasoning. In a large skillet over medium high heat add the butter. Brown each side of the chicken and place in 9x13 inch baking dish.
• Add the mushrooms, and chicken broth and simmer until tender. Add to baking dish. Bake for 15 mins uncovered. Top with cheese and bake an additional 5 until cheese is melted and chicken is cooked throughout. Garnish with fresh chopped parsley.

CHEESY CHICKEN AND MUSHROOMS - ONE PAN!

Steps:

• Heat large pan to medium high. Add oil. Generously sprinkle chicken with salt and pepper and place in hot pan. Do not touch for 3-4 minutes and let a nice crust form. Flip and repeat on other side.
• Remove chicken to a plate and set aside. Your chicken may not be cooked all the way through but will finish in the mushroom sauce.
• Add one tablespoon butter to pan and toss in mushrooms and onions. Give a good stir and let cook without distrurbing for 2-3 minutes. Stir and continue to cook until brown and cooked through. Add garlic, cook for 2-3 minutes until fragrant.
• Combine stock and flour. Pour into hot pan. Stir until thickened. TASTE! Salt? Pepper? Add chicken back to pan. Continue to cook for 5 minutes or until chicken reaches 165 degrees internally.
• Top with mozzarella, cover and allow cheese to melt. Serve!

CHEESY CHICKEN AND MUSHROOM BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish lightly.
• Sprinkle salt and pepper on chicken. Heat butter in a pan over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes. Remove chicken and place in the prepared baking dish.
• Stir mushrooms, onion, garlic, and flour into the remaining butter in the saucepan and saute over medium-high heat until softened, about 5 minutes. Add chicken broth and bring to a boil while scraping the "good stuff" off of the bottom of the saucepan, letting it add to the flavor. Cook until thickened to your liking; drizzle over chicken.
• Bake in the preheated oven for 30 minutes. Sprinkle with Parmesan cheese, mozzarella cheese, and scallions. Continue to bake until chicken is no longer pink in the center and cheese is melted, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESE TORTE WITH CHICKEN AND MUSHROOM

Steps:

• Beat eggs with 3/4 cup plus 2 tablespoons mayonnaise in a bowl. Add Gouda cheese and flour; mix well. Pour 1/2 the batter into another bowl.
• Heat 1 tablespoon oil in a skillet over medium heat and cook grated carrot while stirring until softened, about 5 minutes. Add the carrot to 1 portion of batter; mix a small bunch of dill into the other portion.
• Heat a nonstick or well-seasoned cast iron skillet over medium-low heat. Pour in 2 tablespoons of one of the batters; immediately rotate the pan in a circular motion to spread. Cook until edges are crispy, 1 to 2 minutes. Flip until browned and dry on the other side, 1 to 2 minutes more. Repeat with all the batters, ending up with a stack of dill crepes and a stack of carrot crepes.
• Heat 1 tablespoon oil in a separate skillet over medium-low heat. Cook onion, while stirring, until soft and translucent, about 5 minutes. Add mushrooms; cook until liquid evaporates, about 5 minutes more. Remove from heat and season with salt and pepper.
• Blend cream cheese and 1/2 cup mayonnaise together in a bowl. Season with salt and pepper; add garlic and 2 sprigs dill.
• Spread a portion of cream cheese mixture over a dill crepe; add a layer of the mushroom-onion saute. Top with a carrot crepe, spread with more cream cheese, and top with some of the chicken. Repeat layers until all crepes are used up. Decorate with thinly sliced cucumber. Cover with plastic wrap and chill until ready to serve.

MUSHROOM, SPINACH AND CHEESE TORTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Saute onion and garlic in oil in large saucepan until onion is translucent. Add mushrooms and spinach and continue cooking until mushrooms have released their juices and spinach has wilted. Continue cooking until liquid has evaporated. Remove from heat.
• Beat eggs slightly in large bowl. Add ricotta and parmesan, sour cream, bread crumbs and parsley to eggs. Drain excess liquid from vegetables, then add to cheese mixture. Stir until well blended.
• Brush some of melted butter on large baking sheet. Count out 6 phyllo leaves and carefully lift them up and lay flat on buttered baking sheet.
• Spread filling over middle of leaves, leaving a 3 inch border all around. Brush edges with butter.
• On top of the filling, lay down 2 leaves of phyllo at a time, brushing top leaf with butter each time. After 4 pairs, fold corners of all phyllo leaves up over filling, and brush with butter.
• Lay down 2 more pairs of leaves, buttering top leaf of each pair. Tuck edges under torta, corners first, then sides. Sprinkle top with sesame or poppy seeds.
• Bake at 375 degrees F (190 degrees C) for 50 minutes or until filling is set and phyllo is crisp and golden. Allow to rest 10 minutes before slicing.

MUSHROOM CHEESE CHICKEN

Steps:

• Flatten chicken to 1/8-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the flour and yogurt until smooth. Stir in the cheese, mushrooms, pimientos, parsley and chives. Spread down the center of each piece of chicken. Roll up and tuck in ends; secure with toothpicks. Place seam side down in an 11x7-in. baking dish coated with cooking spray., Brush yogurt over chicken. Combine bread crumbs and paprika; sprinkle over the top. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.