Kathryn says: I was at my aunt and uncle’s house when Dad called to tell me I was on dinner duty for the evening. Dad suggested chicken. My uncle put together a bag of spices and some rosemary sprigs from their garden for the chicken and sent me on my way to cook for my parents.
To make the stuffed Portobello mushrooms, I carved out the mushrooms and put the carvings into a frying pan with spinach leaves, fresh sliced garlic and olive oil and cooked it until the spinach was wilted and the garlic was browned. Then, I poured the mixture into the hollowed mushrooms. I added chopped tomatoes, mozzarella cheese, black olives, oregano, basil and an anchovy to each mushroom. I put them in a pan and baked them at 350 degrees in the oven for about 12 minutes.
To make the corn, I simply rinsed and dropped the cobs into a large pot of water and set the burner on high. I let the corn come to a boil and then drained the pot.
To make the chicken breasts, I put them in a pan and coated them in olive oil. Then, I poured a mixture of spices (garam masala,adobo, smoked paprika, ginger and Florida seasoned pepper) on them. Next, I cut thin slices of lemon and squeezed the juice over the chicken. I placed the slices over the chicken. Then, I chopped an onion and added it to the pan. Lastly, I added fresh rosemary and baked it at 350 degrees until it was thoroughly cooked.
The simple corn made for a nice contrast to the flavorful chicken and mushrooms. Our taste buds were dancing!