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ChickenMain CourseRecipes

Chicken with Mushrooms and Mozzarella

by Ronnie Lomonaco June 22, 2009May 10, 2016
written by Ronnie Lomonaco June 22, 2009May 10, 2016

Chicken with Mushrooms and Mozzarella

Chicken with Mushrooms and Mozzarella

One of my favorite recipes! If you love chicken and mushrooms as much as I do, you must try this Chicken with Mushrooms and Mozzarella cheese recipe!


Ingredients

  • 8 boneless, skinless chicken breasts (thin-sliced)
  • 4 cups of sliced mushrooms (or more!)
  • 2 cans of cream of mushroom soup (10 ¾ oz cans)
  • 3/4 cup of chicken broth
  • 1 cup of Italian flavored bread crumbs
  • 1 cup of shredded mozzarella cheese
  • 2 tablespoons of butter
  • 3 eggs, beaten
  • 2 teaspoons of olive oil
  • 1 teaspoon of minced garlic
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dry basil
  • 1 teaspoon of dry rosemary
  • Salt and black pepper to taste

Instructions

Preheat oven to 350 degrees F.

In a large skillet, heat olive oil on medium heat. Add minced garlic and mushrooms to pan. Sprinkle salt and pepper to taste. Cook until mushrooms are soft and cooked through, approximately 5-7 minutes. Remove mushrooms from heat and evenly spread inside a large, deep baking pan.

Meanwhile, heat butter in a large skillet on medium-high heat. Mix eggs with garlic powder, dry basil, and dry rosemary in a small bowl. Dip chicken in egg mixture, then coat both sides entirely with bread crumbs. Place chicken in pan, and cook chicken until golden brown on both sides, approximately 3-4 minutes per side. (Tip: make sure chicken is dry before dipping in egg mixture to ensure breading stays on while cooking!)

When finished cooking, place chicken over mushrooms in baking pan.

Mix cream of mushroom soup with chicken broth in separate bowl, and then pour over chicken. Then, evenly sprinkle mozzarella cheese over chicken. Bake in preheated oven for 25-30 minutes.

Remove from oven and then serve this delicious Chicken with Mushrooms and Mozzarella recipe!

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76 comments
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Ronnie Lomonaco

I'm not a professional chef... far from it. But, I enjoy cooking, so I decided to start a website to keep track of all my favorite recipes. While I share my recipes with you, I hope you'll share yours with me.

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76 comments

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Linda July 7, 2009 - 3:21 pm

I tried the chicken/mushroom recipe it was delicious. The whole family enjoyed it. I will be adding this to my box of recipes. Tonight I am making your recipe for the meatloaf. I will comment later in the week. Thanks again.

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Ronnie Lomonaco July 7, 2009 - 3:51 pm

I knew you would like this recipe. Thank you!

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April January 12, 2012 - 6:57 pm

Just finished making this recipe, excited for the results! Just curious, what are good sides for this dish?

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Ronnie January 13, 2012 - 8:06 pm

Hello April, thank you for commenting on my recipe. For a side dish I would suggest making a simple vegetable and/or a potato recipe. Let me know what you think!

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Kara November 12, 2012 - 6:55 pm

Made this tonight with rice. My family loved it!

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Ronnie November 13, 2012 - 8:23 am

Hey Kara, thanks for stopping by and commenting. I’m glad to hear your family enjoyed this chicken recipe!

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Amanda November 23, 2012 - 7:55 pm

Making this for dinner tonight with brown rice and veggies… Can’t wait to try it! It smells delicious! 🙂

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Ronnie November 23, 2012 - 8:00 pm

Hey, Amanda! Thanks for stopping by. I hope you like this recipe. Let me know how it turns out!

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Karen November 24, 2012 - 11:44 am

Awesome recipe! My 3 & 1 year old loved it too! Will definatly make again thank you!

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Ronnie November 24, 2012 - 12:37 pm

Hi Karen! This recipe is very family-friendly, so it’s even good for the young ones. Thank you for the comment!

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Ashley November 29, 2012 - 1:34 pm

Can you substitute the cream of mushroom soup with real cream. I don’t like canned soup and want to keep it less processed. Sounds delicious though.

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Ronnie November 29, 2012 - 2:00 pm

Ashley, thanks for visiting the site! Substituting the cream of mushroom soup with just cream may take away from the intended flavoring of the dish.

Therefore, if I was to propose a substitute for canned cream of mushroom soup, I would suggest that you try making your own simple version of homemade cream of mushroom soup.

To do so, you could quickly heat up in a sauce pan some milk and/or chicken broth with butter, mushrooms, salt, and black pepper. You can thicken it by whisking in some flour.

I hope this is helpful. Let me know how it comes out for you!

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Deborah November 29, 2012 - 7:49 pm

Made this dish tonight and WOW was it good!!!! This will become a regular at our house!

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Ronnie November 29, 2012 - 11:35 pm

Deborah,thank you for trying my recipe and leaving positive feedback. Hopefully you will stop by again and try some others!

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Mary December 4, 2012 - 12:10 pm

Looks so good! Trying this tonight. I’ll be the only one eating it though. My husband and toddler don’t like mushrooms. I don’t know what is wrong with those two. More for me!

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Ronnie December 4, 2012 - 3:18 pm

Hey Mary! So you’re making this recipe despite the fact that the rest of family won’t eat it? Haha, that’s awesome! I hope you enjoy it! Let me know how it comes out.

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Amanda December 19, 2012 - 6:51 pm

This was very good. Next time I will make my own cream of mushroom soup, but we all loved it. Thank you 🙂

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Ronnie December 20, 2012 - 8:11 am

Amanda, thanks for commenting. It’s good to hear that you enjoyed this recipe. Please let me know how it comes out if you make it with homemade cream of mushroom soup.

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Lindsey January 6, 2013 - 5:14 pm

Can you use frozen chicken bc that’s all that I have?

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Ronnie January 6, 2013 - 6:04 pm

Lindsey, you really should attempt to thaw the chicken before cooking it. If you’re short on time, try defrosting it quickly in a microwave (using the defrost setting of course). Or you may try soaking it in cold water to expedite the defrosting process.

One last suggestion that I’ve tried before to defrost chicken would be to put the frozen chicken in a plastic bag and place it on top of a heated oven. The heat from the oven will surface to the top of the oven and help the chicken thaw much quicker. Just a suggestion 🙂

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Rachel January 7, 2013 - 1:28 pm

Any suggestions on a few side dishes I could make with it?

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Ronnie January 7, 2013 - 4:26 pm

Rachel, for a side dish to go with this chicken recipe I would suggest making a simple vegetable and a potato recipe. For the vegetable side try either steamed broccoli or my Sauteed Asparagus. And for the potato side I would suggest either my Roasted Garlic Potatoes or the Garlic Mashed Potatoes.

I hope these suggestions were helpful! Thanks for stopping by!

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Darla January 13, 2013 - 5:25 pm

This recipe sounds yummy! I am going to be making it tomorrow! I wonder how it would be with bacon???

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Ronnie January 14, 2013 - 8:28 am

Hey Darla, I’m glad to hear you plan on trying this recipe tonight. I never thought to try this recipe with bacon, however you know what they say…bacon makes everything better. (I think that’s what they say)

Either way, let me know how it turns out. Enjoy!

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Nicole January 14, 2013 - 5:41 pm

After sautéing the mushrooms do we drain the juice or keep it with the mushrooms at the bottom of the pan?

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Ronnie January 14, 2013 - 6:27 pm

Nicole, when I make this recipe I’ve always poured the mushrooms and the juice into the bottom of the pan.

I do it for two reasons…first, is because there is a lot of flavor in those juices that would go wasted if not used. And second, is that it coats the bottom of the pan to help prevent the contents from sticking.

I hope this answer was helpful. Good luck making this recipe!

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Jayne January 15, 2013 - 9:09 pm

I found this recipe on Pinterest and I’m sure glad I did. This recipe is so easy to follow and is so delicious! I cut this recipe in half and it turned out great. I will definetly be making this dish over and over! Thanks for sharing.

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Ronnie January 15, 2013 - 11:05 pm

Hey Jayne, I really appreciate you leaving feedback on this recipe. I’m excited to hear that you enjoyed it! Please feel free to try some of my other recipes as well!

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Amanda January 22, 2013 - 6:24 pm

Made this tonight and was a huge hit with my husband and my boys (5 and 2 years old). Super yummy and really moist! Thanks for the tip about breading, even with the sauce and cheese on top, it stayed breaded. Will be adding into the repertoire of recipes.

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Ronnie January 23, 2013 - 9:22 am

Hi Amanda. I appreciate you commenting on this recipe. I agree that this chicken recipe is very family friendly, even for the young ones. Stop back again sometime and try some of my other recipes!

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Hannah January 27, 2013 - 10:13 am

This recipe looks DELICIOUS.
I’m wanting to throw together a big grocery list of freeze-ahead crockpot meals… could this be done in a crockpot?
I’m wondering if I were to freeze ahead if it would turn out… seems to be a lot of liquid and I wouldn’t want to make the bread crumbs soggy or detract from the intended flavor?…

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Ronnie January 27, 2013 - 12:05 pm

Hey Hannah…I’m glad to hear you’re planning on making this recipe. I don’t think I would suggest freezing the chicken then finishing it in a crock pot for the exact reason you explained. The breading on the chicken may become soggy. If I were to make this recipe with the method you explained, I would cook the chicken without the breading. I still think this chicken recipe will turn out delicious without the breading as well!

Good luck and let me know how it turns out!

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Penny February 2, 2013 - 7:20 am

I made this last night and it was fabulous! I served it with baked sweet potatoes and baked asparagus. I love that the mushrooms are cooked on the bottom so picky eaters (my son-in-law and mother) can just leave them in the dish for ME! This is moving from Recipes I want to try to Recipes I tried and liked on my Pinterest site! Thanks for sharing!

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Ronnie February 2, 2013 - 10:08 am

Hey Penny, thanks you for the comment! If you’re a mushroom lover like myself, you would probably also like my Chicken Marsala recipe. Thanks for following me on Pinterest, and I hope you try more of my recipes!

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Sharon February 12, 2013 - 7:27 pm

Making this for my second time tonight since seeing it onlin and been thinking about it all day…..Smells so good preparing it and tastes fabulous!!! My man absolutely inhaled it!! Lol. Chicken Marsala will be on my list to try next!

Thanks Ronnie!!!!

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Ronnie February 12, 2013 - 8:40 pm

Hey Sharon! I’m glad to hear that you (and your man) like this recipe so much that you’re back again for a second time!

If you like this recipe, then I’m confident that you will also like my Chicken Marsala recipe when you decide to make it as you suggested. Please let me know how it turns out when you do.

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Andrea February 26, 2013 - 2:14 pm

We tried this recipe last night and everyone loved it. Even my daughter that doesn’t like mushrooms loved this. Thanks for the great recipes. We are trying the slow roasted pulled pork tonight so we are hoping it turns out just as delicious.

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Ronnie February 26, 2013 - 2:29 pm

Hey Andrea. Thank you for trying this recipe and leaving a comment! I’ve noticed a lot of feedback lately on how kid-friendly this recipe seems to be…which is great to hear.

You mention you’re trying my Slow Roasted Pulled Pork Sandwiches tonight, which I will say happens to be my absolute favorite recipe on my website to date. Please let me know how it turns out and if you like it as well by commenting on that recipe page.

Thank you!

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Christa February 26, 2013 - 11:38 pm

This recipe looks delicious, and I am super excited to try it! I am new at cooking, so this may be a dumb question, but you say to cook the chicken in a pan until it is throughly cooked, and then bake it for an additional 25-30 minutes. Will this over cook the chicken? Or make it dry?
Thanks! I can’t wait to try it out!

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Ronnie February 27, 2013 - 8:17 am

Hello Christa! Thanks for commenting on this recipe.

It wasn’t too long ago that I was new at cooking too. And one thing I can tell you is that there is no such thing as a dumb question when it comes to cooking. As a matter of fact, that is a great question to ask, and a good observation as well!

One technique when cooking breaded chicken is to lightly sear both sides in a pan to get a crispy, golden exterior, and then to finish cooking it through in the oven. This technique works great when cooking recipes such as chicken cutlet by itself, although I tend to use this method more often when cooking thicker, full-sized chicken breasts, rather than thin-sliced chicken breast.

However, in this particular recipe where the chicken is being placed in a pan covered in liquid, I prefer to cook it through completely in the pan prior to placing it in oven. The chicken will hold up just fine in the oven without getting dry because it will be in the mushroom soup. The reason you’re cooking it more in the oven is to help marry all the ingredients and flavors together.

I hope I was able to help answer your question. Please check back with me again when you’ve made the recipe and let me know what you think. Good luck!

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Kimberly March 22, 2013 - 1:39 am

Hi Ronnie,

This dish looks so wonderful, and I can NOT wait to make it this weekend, I just have one silly question. You mentioned that the chicken needs to be thin sliced. How do I do that exactly? Do I just slice a breast lengthwise down the middle? I feel ridiculous asking but want to make sure I create this properly.

Thanks so much,

Kimberly

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Ronnie March 22, 2013 - 9:38 am

Hey Kimberly, thanks for visiting my site!

That is not a silly question at all. If your local market sells boneless chicken breast already thin sliced, then you don’t have to worry about doing it yourself (just look for the package that says thin sliced). Alternatively, you may purchase chicken breast from your local butcher and request that they slice them thin for you in the size of a chicken cutlet.

Otherwise, if your only option is to get full-sized chicken breasts, I recommend using a meat tenderizer to pound the chicken to an even 1/4″ thickness. Then, since pounding the chicken breast will cause them to become larger in portion size, cut them into halves with kitchen shears.

I hope this explanation helps answer your question. Good luck with making this recipe, and stop by again to let me know how it comes out!

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Cricket March 27, 2013 - 12:57 pm

This recipe is awesome. I added a little white wine to the soup mixture and that really put it over the top.

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Ronnie March 27, 2013 - 1:09 pm

Thanks for the comment Cricket!

That’s a good idea to add white wine to the soup mixture.

Just curious…Did you substitute the chicken broth with the white wine, or just add the wine as well?

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Kelly March 28, 2013 - 5:50 pm

Trying this tonight. Needed a recipe to use up my fresh mushrooms and this sounds amazing. I used 3 chicken breast and cut the recipe in half. Browned the breaded chicken in the fry pan (I used ritz crackers because I didn’t have any bread crumbs). I will bake on 350 covered for 30 minutes and then uncover, add mozzarella and bake for another 15 minutes. Hope this turns out! Smells amazing! Cant wait to try it!

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Ronnie March 29, 2013 - 7:14 am

Hi Kelly, thanks for trying this recipe! That’s a very inventive idea to use Ritz crackers as your bread crumbs. I bet it came out with a nice crispy crust to it.

I’m curious to know how it turned out. Let me know what you thought!

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Jeanette April 5, 2013 - 6:59 pm

This was amazing! I could have cut the recipe in half but chose to make the whole recipe…I will certainly be adding this to my menu!!!!!

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Ronnie April 6, 2013 - 9:29 am

Hey Jeanette!

It’s great to hear you enjoyed this chicken recipe. The best part about making the portion recommended in this recipe is you get to eat it again the next day as leftovers!

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Jenny August 8, 2013 - 11:31 am

Can this be made without the eggs? My husband’s tummy can’t handle them.

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Ronnie August 8, 2013 - 11:38 am

Hello Jenny! Thank you for stopping by my site.

As an alternative to using eggs for breading the chicken, you could try using either buttermilk or milk. That should do the job just the same!

Let me know how it turns out. Enjoy!

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Jenny August 8, 2013 - 1:27 pm

Thanks Ronnie!! I’ll let you know. Planning on making it this weekend! Can’t wait cause it looks so yummy!

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Rose August 25, 2013 - 8:09 am

Made this last week and we loved it. Making it again tonight. The only problem I had was that I ran out of breadcrumbs rather quickly. One cup was not enough to cover 3 breasts. I as more so it wasn’t a disaster. Other than that it was amazing!

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Ronnie Lomonaco August 31, 2013 - 10:45 am

Rose…

Thanks for commenting. Glad to know you enjoyed the recipe and had additional bread crumbs to make it work!

Please feel free to stop by again and try some of my other recipes.

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Cheryl September 10, 2013 - 8:07 pm

Tried this recipe for dinner tonight and omg so so yummy!!! Big hit with the family!!!

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sescily September 10, 2013 - 10:28 pm

Can you use canned mushrooms?

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Ronnie Lomonaco September 12, 2013 - 7:27 am

Hey Cheryl! Thank you for trying my recipe and leaving a comment. Good to hear your family enjoyed it.

And, sescily… Sorry for the late response. If you’re unable to use fresh mushrooms, then I’m sure you could use canned mushrooms. However, I suggest trying to use fresh mushrooms since I think there will be a noticeable difference in the flavor. Either way, I hope it turns out well for you. Let me know what you think. Thank you!

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diane February 12, 2014 - 1:09 pm

I will try this as it does sound good. I may try my own mushroom sauce with some wine. Thanks..

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Ronnie Lomonaco March 8, 2014 - 10:59 am

Diane, sorry for the late response. My site seems to not be notifying me lately when someone comments on a recipe.

I hope this turned out well if you tried it. Please feel free to let me know what you thought. Thank you for visiting Feature Dish!

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Megan September 18, 2014 - 4:21 pm

Ok, I have made this a couple times and love it but it never looks like yours does in the picture. The mushroom soup always covers the chicken in the dish and then the cheese is never melted on top of the chicken, its just on top of the soup. yours is nicely browned and the cheese and mushrooms are on top of the chicken. What am I doing wrong??

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Ronnie Lomonaco September 27, 2014 - 8:49 am

Megan,

I am so sorry for the delayed response! I was away this past week.

Hmmm… it’s hard to say for sure what you’re doing wrong. For the suggested time in the oven, the cheese should definitely melt and brown a little. You could try putting a little less mushroom soup mixture next time. The soup should cover the chicken, but you don’t want it to be too thick of a layer on top of it.

Also, you could try raising the oven temp to 375 degrees. Some ovens are different than others, and maybe you need to set yours higher than my suggested temperature to achieve the browning you’re looking for.

Let me know if any of these suggestions work for you!

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Desirae October 11, 2014 - 8:46 pm

i will be making this soon, hope it taste yummy i will give my feedback when i do!

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Dawn February 7, 2015 - 2:04 pm

This recipe looks delicious!! Thanks for sharing it I plan to make it this weekend Ronnie how can I find some of your other recipes ty

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Ronnie Lomonaco February 9, 2015 - 9:11 am

Dawn, thanks for posting a comment. Did you end up trying the recipe? If so, let me know how it turned out.

All of my recipes can be found on this website, featuredish.com!

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Shaquana Hearon September 26, 2015 - 5:00 pm

I tried this recipe for dinner. It was delicious! My entire family enjoyed it. Thank you for sharing.

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Ronnie Lomonaco October 10, 2015 - 12:04 pm

Shaquana, that’s great news! I hope that means this recipe will be a regular in the household 🙂

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Nicky October 8, 2015 - 4:42 pm

I’ll be trying this tonight but I’m going to use Golden mushroom. Fingers crossed…

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Nicky October 8, 2015 - 4:43 pm

Trying it with golden mushroom soup…wish me luck

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Ronnie Lomonaco October 10, 2015 - 12:04 pm

Sorry for the delayed response, Nicky. So… How did it turn out?

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Pam Mansfield November 24, 2015 - 12:23 am

Made this last night using boneless porkchops and added a jar of sliced mushrooms. It was awesome!!

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Ronnie Lomonaco November 24, 2015 - 8:43 am

Great idea! Thanks for sharing!

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Linda Lapierre January 19, 2016 - 6:19 pm

What do you think of putting spinach on top of the chicken or on top of the mushrooms?

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Christina January 21, 2016 - 1:14 am

I made this tonight and it was amazing!! I didn’t have any cream of mushroom soup in the house so I made my own and added fresh mushrooms to it. I also played around with the seasonings and incorporated trader joes 21 seasoning salute to the chicken. Very delicious dish. Thanks for sharing

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Misty April 12, 2016 - 8:40 pm

Made this tonight and it was absolutely amazing!!!! My teenage son couldn’t get enough. Made this after working and was super easy for a weekday dinner. Definitely will keep in recipe box! Thanks for sharing!!

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Ronnie Lomonaco April 13, 2016 - 8:42 am

Awesome! I’m glad to hear the family loved it, Misty. Thanks for the comment!

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Barbara September 10, 2016 - 11:49 am

My family loves this dish. Can I make this the night before a party? If so any tips

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Melissa January 11, 2023 - 4:14 pm

I made this last night and it was a hit. There was nothing left over. It was easy to make and the perfect amount of flavor. I will definitely be making this again.Thanks for sharing the recipe!

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