Mushroom and Swiss Chicken
Fruit and Nut Arugula Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp canola oil, divided
- 1 (16-oz) pkg sliced mushrooms
- 2 Tbsp Worcestershire sauce
- 6 (0.64-oz) slices Swiss cheese
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Sprinkle chicken with salt and pepper, if desired. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook mushrooms in 1 Tbsp hot oil in another large skillet over medium-high heat 8 minutes or until browned. Stir in Worcestershire sauce.
- Top chicken with mushrooms and cheese. Cover and cook 2 minutes or until cheese melts.
Side Dish Ingredients
- 6 cups baby arugula
- ⅓ cup chopped pistachios
- ⅓ cup dried cherries (or use dried cranberries or apricots)
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
334
|
104
|
438
|
| Fat (g) | 14 | 8 | 22 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 46 | 3 | 49 |
| Carb (g) | 4 | 6 | 10 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 173 | 148 | 321 |
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
