Provolone Chicken with Portobello Mushroom Caps

Provolone Chicken on Portobello Caps
2 (5 - 6 inch-wide) portobello mushrooms, stems removed and chopped
2 boneless skinless chicken breasts (I used the thin cut.)
2 tablespoons soy sauce
2 tablespoons + 1 teaspoon olive oil, divided
1 garlic clove, minced
2 slices provolone cheese
1/4 teaspoon pepper
2 tablespoons dry vermouth or chicken broth
2 teaspoons chopped fresh chives

1. Heat oven to 400°F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down.

2. Place chicken in shallow dish. Combine soy sauce, 2 tablespoons of the oil and the garlic in small bowl. Brush half of the mixture over both sides of mushroom caps. Pour remaining mixture over chicken, turning to coat all sides.

3. Bake mushroom caps 15-20 minutes or until tender but not limp, turning once.

4. Halfway through baking mushrooms, remove chicken from marinade; reserve marinade. Heat remaining 1 teaspoon oil in medium skillet over medium-high heat. Cook chicken 4 minutes or until browned on one side. Turn; add mushroom stems to skillet. Top each breast with 1 cheese slice; sprinkle with pepper. Pour vermouth (broth) and reserved marinade into pan; partially cover and reduce heat to medium-low. Cook 3 - 4 minutes or until cheese melts and chicken is no longer pink in center.

5. Place mushroom caps gill-side up on plates; top with chicken mixture. Drizzle with pan juices. Sprinkle with chives.

This recipe is easy to double (or triple) and very filling. Great with a simple salad and some crusty bread. I also have made it w/o the portobello caps and added just small pieces of fresh mushrooms (all broke up) in the pan instead when needing something quick (think 15-30 min TOPS) that everyone will enjoy.