Baked Chicken and Mushrooms Recipe
Baked Chicken and Mushrooms Recipe
Ingredients:
- Chicken Breast Fillets – 4
- Shiitake Mushrooms – 125 gms, stems discarded, cleaned, sliced
- Sun-dried Tomatoes – 3 to 4, soaked in hot water for 10 minutes, drained well
- Tomatoes – 100 gms, chopped
- Virgin Coconut Oil – 1 tblsp
- Garlic – 1 to 2 cloves, minced
- Ginger – 1 inch piece, peeled, grated
- Soy Sauce – 1 tblsp
- Juice of 1/2 Lemon
- Juice of 1/2 Lime
- Red Chilli Powder – 1/4 tsp
- Cardamom Powder – 1/4 tsp
- Cinnamon Powder – 1/4 tsp
- Clove Powder – a pinch
- Cumin Powder – 1/4 tsp
- Coriander Powder – 1/4 tsp
- Brown Sugar – 1 tsp
Method:
1. Soak the sun-dried tomatoes in hot water for 10 to 15 minutes and drain well.
2. Heat oil in a large pan.
3. Add the mushrooms and saute for 2 minutes.
4. Remove and keep aside.
5. Grind together the sun-dried tomatoes, chopped tomatoes, ginger and garlic to a coarse paste.
6. Add soy sauce, lemon juice, lime juice, cardamom powder, red chilli powder, cinnamon powder, clove powder, cumin powder, coriander powder and brown sugar.
7. Blend again.
8. Place the chicken breast fillets on a baking tray.
9. Add the mushrooms and pour over the tomato mixture.
10. Place the tray in a preheated oven at 200C/400F for 20 minutes or until the chicken is cooked.
11. Remove and transfer to a serving plate.
12. Serve.
Note: image is for illustration purposes only and not that of the actual recipe.
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