Directions

1. Step

Finely chop 4 button mushrooms, 5 garlic cloves, and 1 Cheongyang red pepper. Using a knife, lightly score the tops of the chicken breasts. Place the chicken in a bowl, season lightly with salt and chili powder, and set aside.

2. Step

In a bowl, combine 10 g of butter, 1.5 tbsp soy sauce, 2 tbsp honey, 1 tbsp lemon juice, and 1 tbsp minced garlic. Mix well. Coat the chicken breasts with the sauce, then top with the chopped mushrooms, garlic, and Cheongyang red pepper. Bake the chicken in a preheated oven at 180°C (356°F) for 15 minutes. Remove the chicken, spoon more sauce over it, and sprinkle with Grana Padano cheese.

3. Step

Chop 1 button mushroom, cherry tomatoes, and olives. Cut the baked chicken into 6 pieces. Heat olive oil in a pan and lightly coat the chicken pieces with it. Place the chicken on a baking tray, sprinkle with salt and chili powder, and bake at 180°C (356°F) for 10 minutes. Remove from the oven, coat the chicken with tomato spaghetti sauce, and sprinkle with cheese, mushrooms, tomatoes, and olives. Bake at 200°C (392°F) for 5 minutes, just until the cheese melts. Garnish with basil leaves before serving.

4. Step

Lightly score the tops of 2 chicken breasts, then season with salt and chili powder. Stuff the chicken with paprika and broccoli. Drizzle with olive oil and season with salt and pepper. Bake in a preheated oven at 180°C (356°F) for 15 minutes. Remove from the oven and sprinkle with Grana Padano cheese before serving.