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Add a photoServings: 12
Ingredients
- 2 lbs. skinless, boneless chicken
- 1 1/2 c. sliced mushrooms
- 1/2 c. sliced onions
- 1 c. teriyaki
- 3/4 c. white cooking wine
- 1 1/2 sticks butter
- 3 tbsp. parsley
- 1 1/2 c. shredded provolone cheese
Directions
- Marinate chicken in teriyaki 3 hrs before serving. Heat oven to 375 degrees. Place chicken in 9"x13" pan and bake for 30 min. While chicken is baking saute/fry mushrooms and onions in butter for 5 min on low. Stir in wine and add in parsley. Cook 5 min more. When chicken is done, pour sauteed mushrooms and onions over top and sprinkle with provolone cheese. Bake for an additional 20 min. Serve with rice or possibly over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 302 | |
| Calories from Fat 210 | 70% |
| Total Fat 23.64g | 30% |
| Saturated Fat 12.3g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 1275mg | 53% |
| Potassium 229mg | 7% |
| Total Carbs 5.76g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.04g | 3% |
| Protein 15.74g | 25% |
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