Recipe Review: Mushroom and Swiss Chicken

Tonight, I made a recipe from "My Mama Made That", a cookbook my sister gave me full of "Virginia Favorites" from the Junior League of Hampton Roads, Inc. This is a big step for me because lately my "cooking" has been marinara and pre-made tortellini.

Mushroom and Swiss Chicken
Ingredients:
1/4 cup olive oil
2 garlic cloves, crushed
4 tbs red wine vinegar
4 boneless skinless chicken breasts
1 tbs Cajun seasoning
1/2 tbs pepper
1 cup chopped scallions
8 ounces sliced mushrooms
4 slices Swiss cheese

Instructions: Preheat the oven to 350. Mix the olive oil and garlic in a 9x13-inch baking dish. Add the chicken and turn to coat well. Sprinkle with 3 tbs vinegar, the Cajun seasoning (editor's note: use this seasoning with a light hand because it's HOT!) and pepper. Bake for 30min. Cover the chicken with the scallions and mushrooms. Sprinkle with 1tbs vinegar. Bake for 15min longer. Remove from the oven and top each chicken breast with a slice of the swiss cheese. Serve with wild rice or Cajun rice (editor's note: we had it with white Minute rice and it was still delicious).

Review: This recipe definitely cleared out my sinuses, so I think I'll cut the Cajun seasoning in half next time I make this, which will be soon. I definitely recommend this meal because it's easy, really delicious and fairly healthy.

One thing with me is that I tend to not cook a lot because I don't have a lot of the ingredients and don't know how. This cook book is awesome -- I also bought myself a Rachael Ray cookbook.

Happy eating!