Portobello Mushroom with Chicken Casserole
This recipe is easy to make, great to serve a crowd and is low in fat.
Makes 6 servings.
1/2 cup balsamic vinegar
2 tbsp. olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 tbsp chopped fresh rosemary (or 1/2 tsp dried)
6 skinless chicken breasts, bone in
4 portobello mushrooms
2 lbs potatoes cut in 1 1/2 inch chunks
3 onions, cut in quarters
2 stalks celery, cut in chunks
12 whole cloves garlic, peeled
2 tbsp chopped fresh parsley
In small bowl, combine vinegar, oil, minced garlic, salt, pepper and rosemary.
Rub about 1/4 cup marinade into chicken breasts on all sides.
In large bowl, toss remaining marinade with potatoes,onions, celery and whole garlic cloves.
Spread vegetables in large non-stick roasting pan. Roast in 400 F oven for 30 minutes, or until vegetables are beginning to brown. Stir once during cooking.
Reduce heat to 350F. Place chicken on top of vegetables and continue baking until chicken is cooked through and vegetables are tender - about 30 to 40 minutes longer.
Sprinkle with parsley before serving.