One of my favorite things is to create easy and delicious recipes. It is so much fun to play with different flavors and come up with something mouthwatering. This particular recipe has Cremini mushrooms and fresh spinach from the Farmers Market with layers and layers of flavors from our Tandoori Masala.
Remember….cooking is a journey and a destination, actually a delicious one!
Baked Chicken with Mushrooms
4 boneless, skinless chicken breasts
1 teaspoon kosher salt
2 teaspoons White Jasmine Tandoori Masala
1 tablespoon olive oil
2 teaspoons garlic, chopped
2 tablespoons olive oil
1 teaspoon whole cumin
1 cup green onions
2 cups Cremini mushrooms, sliced
3 cups fresh spinach, coarsely chopped
1 teaspoon White Jasmine Tandoori Masala
2 cups chicken stock
Heat the oven to 375 degrees. In a baking dish, place the chicken breasts. Sprinkle kosher salt. In a small bowl, add olive oil, garlic and tandoori masala. Mix well and drizzle on to the chicken breasts. Set aside.
Heat a saucepan on medium heat, add 2 tablespoons of olive oil. Add cumin, add green onions. Sauté it for a minute. Add mushrooms and spinach. Sauté the mixture for another couple of minutes. Add tandoori masala. Add chicken stock. Cook everything for a couple of minutes so the stock gets warm. Pour the mixture on top of the chicken breasts in the baking dish. Cover with foil and cook for 35-40 minutes or until the chicken is cooked. Serve warm with buttered crusty bread.