Bumpy Chicken

Ingredients

• 1 teaspoon balsamic vinegar 
• 2 tablespoons capers drained
• 2 tablespoons dijon mustard 
• 3 large cloves garlic minced
• 0.3 teaspoon hot sauce 
• 2 tablespoons regular mayonnaise reduced-fat
• 6 oz mushrooms finely chopped
• 6 oz onion chopped
• 4 servings parsley sprigs 
• 4 servings salt 
• 24 oz chicken breast halves boneless skinless

Equipment

• frying pan
• oven
• baking pan

Directions

1. In a 10- to 12-inch nonstick frying pan, stir mushrooms, onion, and garlic over medium-high heat until mushrooms begin to brown, 8 to 10 minutes.
2. Meanwhile, rinse chicken and pat dry.
3. Place breasts in a 9- by 13-inch baking dish and bake, uncovered, in a 375 oven for 10 minutes.
4. When the mushroom mixture is done, remove it from the heat. Stir in the mustard, capers, vinegar, hot sauce, and mayonnaise.
5. Spread the mushroom mixture over the chicken and continue baking until chicken is no longer pink in center of the thickest part (cut to test), 15 to 20 minutes longer.
6. Transfer to plates and garnish with parsley sprigs.
7. Add salt to taste.