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From FOOD & DRINK column in The Topic by Amy Stopnicki.
This sounded like a great Sunday supper so I tried it and it was delicious and easy.
Preheat oven to 375F and line a cookie sheet with parchment paper.
1. Slice 3-4 chicken breasts (horizontally) so you get thinner pieces and put in the middle of the baking sheet.
2. On one side, place 2-3 cups green beans & on the other side 2-3 cups mini bella mushrooms(cut in half).
3. Drizzle ¼ cup olive oil over the chicken & vegetables. NOTE: I used our Tuscan Herb from THE OLIVE OIL CO.
4. Combine salt, pepper, granulated garlic or powder, paprika, chili flakes(opt) for taste and lightly coat the chicken & vegetables with the seasonings. NOTE: I used chili powder instead of the chili flakes.
Cook covered with parchment paper for 15-25 minutes, depending on the thickness of the breasts , and then another 15 minutes uncovered. It is done when the chicken is tender & ready to eat.
****only one pan to clean up. Serve with baked potatoes that can be cooked in the oven as well but will take longer.
Thanks Amy for this easy recipe.

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