Chicken Bake With Portabellini Mushrooms and Gruyere |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This savoury version of a bread and butter pudding with chicken and mushrooms makes a satisfying midweek family supper. For a different flavour, try using an alternative cheese, such as Gorgonzola or a sharp Cheddar. Make this dish vegetarian by substituting the chicken with vegetables such as peppers or zucchini, and using a vegetarian cheese. Ingredients:
6 eggs, beaten |
2 cups milk |
7 ounces white bread, crusts removed, cut into 1in cubes |
3 1/2 ounces gruyere, grated |
1 tablespoon flat leaf parsley, chopped |
2 tablespoons vegetable oil |
4 chicken breast fillets, cut into 1in cubes |
9 ounces portabellini mushrooms, thinly sliced |
Directions:
1. Preheat the oven to 375F and grease a 1 quart baking dish.
2. Using a fork, lightly beat the eggs and milk together in a large bowl.
3. Stir in the bread cubes, 2 1/2oz of the cheese, the parsley and some freshly ground black pepper.
4. Leave to stand for 10 minutes while you prepare the remaining ingredients.
5. Heat half the oil in a large frying pan and brown the chicken for 4-5 minutes, then remove from the pan and drain on kitchen paper.
6. Heat the remaining oil and cook the mushrooms for 3-4 minutes, until just starting to soften. Drain on kitchen paper.
7. Stir the chicken and mushrooms into the egg and bread mixture, then pour into the prepared baking dish.
8. Sprinkle with the remaining cheese and bake for 30-35 minutes until risen and golden and the chicken is thoroughly cooked, with no pink meat.
9. Allow to stand for 5 minutes, before serving with some cooked carrots and steamed green beans.
|
|