Mushroom Chicken Évooc

Mushroom Chicken with Castello Tudisco Infused Olive Oil Spreads (Évooc)
Serves 4

This delicious, yet healthful recipe is a favorite of Michelle Ascowitz, Castello Tudisco’s New York Regional Sales Manager.

Ingredients:

• 2 Chicken Breasts (butterflied if too thick yielding 4 pieces)
• 1.4 ounces of Castello Tudisco Évooc (either flavor will work depending desired flavor)
• One package (about 3 cups) of Bella mushrooms sliced (or Italian cremini mushrooms)
• 2 tablespoons BéVoo
• 1/4 cup of finely shredded cheese (Vermont cheddar, but you can use Parmesan or Pecorino)

Preparation:

Preheat oven to 400 F. degrees

Coat bottom of large frying pan with 2 tablespoons of Castello Tudisco BéVoo on high flame;
Add sliced mushrooms, reduce heat to medium high, and sauté for about 5-7 minutes or until all olive oil has been absorbed and mushrooms are well done (set aside when done).

Spread Évooc on the side of chicken breasts you will cook first and add to pan to sauté; (coat pan with Pam or other cooking spray to avoid chicken from sticking). Cook on each side for about 5 minutes on medium heat. (chicken does not have to entirely cook through as it will also cook in oven - see below)

Before flipping chicken, coat remaining side of breast with Évooc. (Approximately 4 medium-sized chicken breasts about 1/2" thick will require 1.5oz of Évooc); Use knife in order to get cream out for easy spreading.

When done place 4 chicken breast in baking pan to go in oven. Spread a little Évooc on
top of each breast. Place mushrooms on top of chicken and sprinkle cheese of your choice. Cook for about 8-10 minutes when cheese is golden brown

For more information, log onto: wwww.castellotudisco.com