Carnival of the Recipes
Well unfortunately, this is a recipe that I cook from taste, so see if you can follow and make it out. It's super easy and it's a monthly staple in this household. This recipe is great with baked potatoes and fresh steamed green beans.
Chicken breasts (as many 1/2 breasts as you need to feed the people at your table)
Onion (1/2 large onion per 4 breast halves)
Mushrooms, cleaned and sliced (app 8 oz per 4 breast halves)
*OPTION: Tony Chachere's Creole Seasoning
Trim the fat off the breast halves. Poke with a fork and put in a bowl, covering them with Worcestershire Sauce. Let marinate in the refrigerator. I prefer an hour, but I have let it marinate for as little as it takes to cook mushrooms and onions.
Thinly slice onion and mushrooms. Saute mushrooms and onion in a skillet in Olive Oil. Sprinkle with garlic powder while cooking. I prefer my mushrooms very well sauteed.
Place chicken in 9x13 and pour the Worcestershire sauce over the chicken. If you like spicy, sprinkle chicken with Creole Seasoning. Be very careful, as this seasoning is hot. If serving to children, leave the seasoning out. (I never use the seasoning anymore as my kids won't eat it.) Cover chicken with sauteed mushrooms and onions.
Place chicken in 350 deg oven for 30 minutes or until cooked thoroughly. Put a slice of Provolone on each chicken breast and place back in oven until melted.