Pesto Mushroom Crispy Chicken Bake

Ingredients

Estimated total cost: €24.92 · €4.15/serving

• 4 tablespoons extra-virgin olive oil (EVOO)Est. price €0.40–€0.80
• 4 6-ounce boneless, skinless chicken breastsEst. price €8.00–€14.00
• Salt and freshly ground black pepperEst. price €0.02–€0.05
• 2 cups store-bought shredded domestic Parmesan cheeseEst. price €4.50–€7.50
• 3 portobello mushroom caps, gills scraped off with a spoon, thinly slicedEst. price €3.00–€5.00
• 2 garlic cloves, choppedEst. price €0.10–€0.25
• 1 bunch thin asparagus, ends trimmed and discarded, spears chopped into 2-inch lengthsEst. price €1.80–€3.50
• 3 tablespoons good-quality aged sherry vinegar, or red wine vinegarEst. price €1.50–€3.00
• 3/4 cup chicken stock or brothEst. price €0.50–€1.00
• 1/2 pint cherry tomatoes, whole if small, halved if largeEst. price €1.20–€2.50

Steps

1. 1

   Begin by heating a large nonstick skillet over medium to medium-high heat and adding 2 tablespoons of EVOO (twice around the pan). Season both sides of the chicken breasts with salt and pepper. Place the grated Parmesan cheese on a plate and press each chicken breast into the cheese, ensuring that all parts are fully coated on both sides. Carefully place the cheese-coated chicken into the hot skillet without disturbing it and allow it to cook undisturbed for a full 6 to 7 minutes. The Parmesan will start browning and melting, creating a crispy all-cheese crust without any bread crumbs. Avoid moving or flipping the chicken during this time to ensure optimal browning. After 7 minutes, check if the chicken easily moves when nudged, then flip it over and continue cooking for an additional 5 to 6 minutes until fully cooked through.

2. 2

   As the chicken browns in one skillet, heat up another large skillet on high heat with the remaining 2 tablespoons of extra virgin olive oil. Put in the mushrooms and season them with pepper. Sauté the mushrooms until they turn golden brown, which should take around 3 minutes. Season the mushrooms with salt before adding the onion and garlic into the skillet. Cook everything for about 2 minutes, stirring occasionally. Introduce the asparagus to the mix, making sure to combine everything well. Pour in the sherry vinegar and cook until most of the liquid evaporates, approximately 1 minute. Next, pour in the chicken stock and cherry tomatoes, cooking for about 3 minutes or until the asparagus reaches a tender consistency. Finish off by adding parsley and tossing everything together to ensure it is evenly coated with flavor.

3. 3

   Apply a generous strip of pesto on top of each chicken breast. Serve a heap of the sautéed vegetables with big mushrooms next to each chicken breast.

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• Cultural note

  The Pesto Mushroom Crispy Chicken Bake combines Italian flavors with a twist, showcasing the classic combination of pesto and Parmesan cheese. The dish also incorporates Spanish onion and sherry vinegar, adding a depth of flavor and cultural diversity to the recipe.

• Seasonal note

  This Pesto Mushroom Crispy Chicken Bake is perfect for spring when asparagus and cherry tomatoes are in season, providing the freshest and most flavorful ingredients for the dish.

• Health note

  This dish is a good source of protein, with 35g per serving, and also contains essential vitamins like A and C from the vegetables. However, it is relatively high in fat and cholesterol, so it should be enjoyed in moderation.