Name: "Prosciutto & Mushroom Pizza" Smothered Chicken with Mixed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 3 cloves garlic; 1 ½ green bell peppers; 1 ½ lemons; 1 ½ (227 g) blocks mozzarella cheese; 18 slices prosciutto; 2 shallots; 1 ½ (142 g) pkg spring mix (mixed greens); 3 (213 ml) cans tomato sauce; 0.34 kg white mushrooms; basil, dried; black pepper; crushed red pepper; extra virgin olive oil; honey; Italian seasoning; mayonnaise; oregano, dried; parsley flakes; salt; white wine vinegar

"Prosciutto & Mushroom Pizza" Smothered Chicken with Mixed Greens"Prosciutto & Mushroom Pizza" Smothered Chicken with Mixed Greens — a 40-minute dinner recipe with 21 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

3 cloves garlic

1 ½ green bell peppers

1 ½ lemons

1 ½ (227 g) blocks mozzarella cheese

18 slices prosciutto

2 shallots

1 ½ (142 g) pkg spring mix (mixed greens)

3 (213 ml) cans tomato sauce

0.34 kg white mushrooms

basil, dried

black pepper

crushed red pepper

extra virgin olive oil

honey

Italian seasoning

mayonnaise

oregano, dried

parsley flakes

salt

white wine vinegar

Instructions

Preheat oven to 230°C (450°F). Coat a baking sheet pan with a thin layer of oil.

Peel and mince garlic; place in a medium bowl along with tomato sauce and Italian seasoning. Stir to combine and set aside.

Coarsely grate cheese.

Place chicken on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Place cutlets on the baking sheet and season with salt and pepper on both sides.

Pour tomato sauce over the chicken, layer with prosciutto slices, and sprinkle with cheese.

Place baking sheet in the oven and bake until chicken is cooked through and cheese is golden, 20-25 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Using a clean cutting board, thinly slice mushrooms.

Preheat a skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add half of the mushrooms (reserving the rest for the salad) and cook, stirring occasionally, until soft and golden, 5-6 minutes. Remove from heat.

While the mushrooms are cooking, juice lemons into a large bowl; add oil, mayo, vinegar, honey, and spices. Whisk to combine the dressing.

Trim, seed, and small dice bell peppers; add to the bowl with the dressing along with the reserved mushrooms.

Peel, halve, and thinly slice shallots; add to the bowl.

Right before serving, add mixed greens to the bowl and toss to combine the salad.

To serve, divide smothered chicken and salad between plates. Top chicken with sautéed mushrooms and sprinkle with crushed red pepper. Enjoy!

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