There are only two days until the Milano City Marathon! Given my upcoming trip, it seemed appropriate to make Chicken Milanese. I worried a bit that the almond flour wouldn’t crisp up the way traditional breadcrumbs do. I’ll admit, I was right. These do lack some crunch, but other than that, they are fantastic. Read more
If you’ve got some leftover chicken in the refrigerator, this quick and easy recipe is a great way to turn it into a whole new meal. If you don’t have leftovers, you can either poach some, buy a rotisserie chicken.
2 large Portobello mushrooms, stems removed
1 cup shredded chicken
2/3 cup shredded Italian blend cheese
1/4 cup green onions, sliced
2 Tbsp sun dried tomatoes, chopped
1 tsp dried basil
2 Tbsp parmesan cheese, shredded
Preheat oven to 450 degrees and place mushrooms stem side up on a baking sheet.
Stir together chicken, cheese, onions, sun dried tomatoes and basil. Spoon into mushroom caps. Sprinkle with parmesan cheese.
Bake for 15 minutes or until filling is hot and cheese is melted.