Baked Chicken with Mushroom Tapenade | Club House for Chefs
Baked Chicken with Mushroom Tapenade
Ingredients
- Serves 24
- 30 ml (90 milliliters) Vegetable oil
- 250 g (750 grams) Mushrooms, chopped
- 50 ml (175 milliliters) White wine (e.g. Riesling)
- 5 ml (15 milliliters) Lemon juice
- 15 ml (45 milliliters) Dry bread crumbs
- 45 ml (125 milliliters) Italiano Paste (recipe below)
- 2 liters (6 liters) Prepared vegetable risotto
- Step 2 | Serves 24
- 8 each Boneless skinless, chicken breasts
- 125 ml (375 milliliters) Grated Mozzarella cheese
- Step 3 | Serves 24
- 250 ml Club House Signature Blends ItalianoItaliano510 GR
- 125 ml Hot water
- 45 ml Vegetable oil
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