Marinated Chicken and Mushrooms

In my last post I told you about the portobello mushroom sandwiches I made. Well, the marinade was so good, I just couldn't throw it out! So, I poured the remaining marinade into a jar and stuck it in the fridge. I looked through the comments of the post on the PPK to see if anyone posted any suggestions for other uses of the marinade and I found a few. One commenter said that they marinade chicken in it and, since I have a freezer full of chicken, I decided to give it a try.

Now my photography skills are not that great, but please don't let the terrible picture fool you. This chicken was delicious! Here is the recipe:

Marinated Chicken and Mushrooms (inspired by PPK)

2 chicken breasts
1 – 1 ½ cups mushrooms
1 – 2 cups leftover “Perfect Grilled Portobellos” marinade from Veganomicon/The PPK

Fillet each chicken breast in half lengthwise to make 4 thinner fillets. Place fillets in an oven-safe dish, add mushrooms and enough marinade to thoroughly coat everything. Let marinate for 1 hour, flipping chicken occasionally so both sides are marinated. Preheat oven to 350 degrees. Bake for 30 minutes or until chicken is cooked all the way through.

Isa from the PPK also recommended marinating tofu and tempeh in the marinade or adding it to stews. I still have a lot of marinade in the fridge, so I think I will try a stew with the rest of it!