WALDINE VAN GEFFEN VGHC42A
MUSHROOM MARINADE
CHICKEN MARINADE
Carefully clean the mushrooms with a damp paper towel and trim. Remove and
chop the stems. Place the mushrooms caps, tops down, and the chopped stems
in a 9x11" glass baking dish. Pour 1 tb olive oil and 1 tb sherry over the
underside of each mushroom cap; pour the remaining olive oil and sherry
over the stems. Cover and set aside to marinate at room temp for 1 hour.
Mix together the marinade for the chicken and pour over the chicken slices.
Cover and set aside to marinate at room temp for 1 hour. Grill the chicken
quickly, about 1 to 2 minutes per side (they will be cooked further).
Preheat the oven to 400~. Carefully spread 1 tb pesto over the underside of
each mushroom cap. Sprinkle 1 1/2 ts sun-dried tomatoes on top of each
pesto-covered mushroom. Evenly distribute the marinated mushroom stems on
top of the tomatoes. Place 2 slices of chicken on top. Place the stuffed
mushrooms in a greased 9x13 pan. Bake for approximately 20 to 25 minutes or
until heated through. Serve immediately. Source: Diane Mott Davidson.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30,
1998
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