Edam Stuffed Chicken with Cremini’s

Edam Stuffed Chicken with Cremini’s (2 generous servings)

  • Marinate 2 Chicken Breasts overnight in: 1/4 c. vinegar, 1/4 c. evoo, 1/2 T. worcestershire, 2 T. brown sugar, 1/2 T. italian herbs/seasoning, black pepper, 2-3 cloves of garlic (minced), a squeeze of lime juices.
  • Heat some oil (from the surface of the marinade), and saute 1/3 of a small onion (thinly sliced), a couple cloves of garlic (minced), and 3 sliced cremini mushrooms.
  • Sear the chicken. Bake at 375F for 12-14 minutes.

Turned out to be very vinegary.


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